So...whats for dinner?
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Lacey - thanks for the update. You are always in my thoughts. And yes, the lobster looks delicious.
Mae - I've tried stir fry with everything you used except the nuts. Good idea. I'll add cashews next time. Or maybe pistachios?. I also generally add water chestnuts or celery for some crunch - whichever I have on hand. Is that red cabbage peeking out? I like to use fresh spinach in mine too.
Di - great to see you posting again.
Eric - hoping your MIL's treatment works wonders. If I remember, she's younger than your Mother was?
Edited to say dinner was Naan pizzas with red sauce, fresh mushrooms, black olives, artichoke hearts, sweet onion rings & both cheddar & mozzarella cheeses. I used the toaster sized rounds. Made 4 and ate 2 so some leftovers lurking.
New derm doc yesterday since mine retired. I really liked her - except of course she spotted what she believes if another basal cell so did a biopsy. Heart doc tomorrow for my yearly check up. Had my #11 Prolia shot last week and I'm scheduled for a Pfizer Covid #3 (booster) next week. My PDP recommended I wait two weeks before getting a flu shot.
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Minus, yes, I love cabbage and lots of color in my meals.
Also, the “rice” was cauliflower.
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Oh Lacey, more lobster envy here. Since I live in the Land of No Lobster, I’m unfamiliar with “Connecticut style?” I’m sorry you have lingering concussion issues. Your description sounds very much like “chemo brain” something with which I’m familiar. I’m hoping that time and therapy can resolve them for you.
Monday’s brisket turned out great - much better than I anticipated. It was tender and juicy and had a lovely “bark” from the smoking. The only problem I had was during the 24 hour sous vide, about 6 hours in my machine started making a very loud high pitched whine. I unplugged it and let it rest for a bit. When I plugged it back in, it still made the noise but more intermittently. It didn’t seem to affect the function so I let it continue but boy was it a long 24 hours.
Minus, I love those little naans. I usually have them in the freezer but never think to make pizzas out of them.
Love nuts in stir fries.
Dinner is as yet a mystery.
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Last night's dinner was slow cooker pot roast with veggies and a side salad of tomato, cucumber, avocado and blue cheese with lite ranch dressing. The slow cooker got some help from the microwave when the veggies weren't cooked by dinner time.
More healing wishes for your MIL, Eric.
We're into fall weather here in northern MN. It was in the low 50's in the camper this morning. I plugged in a small electric heater next to the portable fan in the living area. It warms up to low 70's during the day. Leaves are turning. I would be more eager to head home if hurricane cleanup weren't in progress. DH phoned our pro shop and learned that a thousand trees had been blown over, mostly pines, by Ida, and the golf courses are mostly closed to play.
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Yes, as Sandi says,“ dental distress week.” Although here it’s gone on for five months since my April fall. So, after 3 completed root canals last week and then a frenulumlectomy- who even knew there was such a word-? on Friday, I will be in the works in two weeks to begin the process for 4 splinted front teeth crowns- never knew there was such a thing as four joined crowns either. Told the dentist I hoped they wouldn’t be gold and he laughingly assured me they’d be white.
The other thing is I hated the large family Rosh Hashanah dinners when I was growing up. Now I long to go back in time and see all those people who are forever gone. My cousin, and soul sister, Diane, who hated the gatherings too, laughed when I told her how I missed them. She lives in San Francisco and we go there every Thanksgiving for four days to be with her and her almost husband, Ross. I hate to stay with anyone so Gil and I stay at the Fairmont, walk up and down Nob Hill, and through Chinatown, go to movies at the Embarcadero and spend nights at restaurants with Diane and Ross, Thanksgiving day at their friend’s house, Friday at their house with another Thanksgiving dinner.
But, COVID has us scared and we won’t go this year. Think maybe we’re worrying too much since we’re triple vaxxed, but am crowd freaked, perhaps too cautious, too old to take a chance. Sad though
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Tonight was surprisingly good. It’s from a new meal service I’m trying out called Hungry root, they’re plant based, no preservatives, no added sugar, no dyes, unhealthy oils, etc and they sent a ton of food. The introductory order was 5 dinners, 6 snacks, 4 breakfasts and 3 sweets. The first meal was Spinach stuffed ravioli and broccoli. The ricotta is made with almond milk, pasta doesn’t contain eggs and everything is either organic or grass-fed.
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illimae - I have seen their commercials and wondered if their stuff was good - thanks for reporting in!
eric - hoping your MIL is hanging in with the dual hospitaling.
Dinner tonight is not dinner - DH is watching the football game with beer and mixed nuts. He's a mixed nut.
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Eric, healing thoughts & vibes for your mom.
Mae, yummy as usual. Cashews were a stroke of genius.
Lacey, love that lobster! (Might dig some out of the freezer this weekend).
Dinner tonight will be up in the air: the periodontist this morning determined there was nothing wrong with the crown on my molar (and no cavity or infection); but there was a "4.5" pocket behind it that had some tartar that was trapping food. So he had to do a deep-scaling & root planing on that tooth. Alcohol might interfere with the topical antibiotic he applied at the end of the session. No hot food or drink till Sat. (warm is okay), nothing spicy for a few days, and nothing crunchy or crispy for a week. No chewing on that side either for the next 2 weeks. Natch, every food I'm allowed on the post-op sheet is carby as all get-out, except for tepid scrambled eggs, sardines, paté, meat mousse/terrine, cottage & ricotta cheese, fresh mozzarella and (too abundant) tomatoes, protein shakes (yuck) and diet jello & chocolate pudding (actually, not bad). Keto vanilla ice cream or sugar-free almond ice-milk has a bizarre texture, like mediocre cheesecake. Bob brought home smoked shrimp from Calumet Fisheries a couple of days ago--not sure if I can chew it. I will cheat tonight--Bob is bringing home fettucine, and I got my vaccine-freebie Krispy Kreme glazed donut on the way back from the perio to my car.
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Garbage PU tomorrow - so I prepped a batch of food after I got home from med center. Boiled eggs this morning & they're shelled in the fridge. Boiled potatoes & made potato salad w/lot of chopping of onions & celery & eggs. Peeled avocados & tomatoes and made a double batch of guacamole. Dinner was the last two ears of Olathe corn so the cobs could go in the trash. All the smelly trash gone & lots of good things in the fridge.
Oh no - I just remembered I bought a watermelon so rather than going to bed, I'll be prepping that so the rind can go away.
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Tonight is a hungry root beyond burger with spinach on a whole grain flat bun and roasted potatoes. Pretty good.
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Illi, your roasted potatoes always look so good. How do you cook them?
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Today we spent a long day cleaning the lake house (after our bad luck that for the first time in 34 years we thought we should contract with someone to clean our house this summer, and nary an available/willing person was to be found, so between us and DH’s favorite robot, Roomba, we got it done!). Then on to packing up clothes, waaaay too much food (I over planned for our family guests!), plants from the deck, etc, etc…., then the drive home.
While cleaning out the fridge, I discovered a package of lovely large portobello mushrooms I bought last week to grill, and forgot about since the fridge “hides things”. Packed them up and once home, marinated them with a balsamic/garlic mix, and DH grilled them. I made a green salad with peaches in it, and cooked up some “little ear” pasta adding some roasted garlic seasoning, thyme leaves, fresh mozzarella and some parmesan to use as a bed for the mushrooms. Delicious! And that was nice since I was dog tired making a meal after the crazy busy day.Watched memorial programming about many Boston area families who lost close relatives on 9/11, either on the planes or as young workers in the twin towers. What a painful, pivotal chapter in the history of our country.
Sharing pic of the grilled portobello dinner:
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Illimae, have you ever considered a "side hustle" as a food stylist? Your photos always look menu-worthy. How was the Beyond burger? I have a pack in my freezer, but have yet to try one.
Brunch today was a 2-egg "margherita" fritatta: small homegrown tomato, the "heel" of the last of the fresh mozzarella bocconcini, and the buds I trimmed from one of my basil plants. They're beginning to "bolt" despite my assiduously pinching them back--could be the onset of autumn. We lost another ripe tomato to a critter (probably squirrel), so I reluctantly picked as many red ones as I could loosen and brought them indoors. Whatever I can't use or freeze in the next few days I will probably offer to my neighbors.
Chez Simo, the BYOB French bistro we discovered during last year's winter shutdown (we did takeout from them until they began letting people dine in) seems to have closed again, despite the sign on the door "On vacation, will be open Aug. 10." Their phone numbers went straight to voicemail, for a number with a different area code. Nothing at Mon Ami Gabi till 9pm, and Bob has to get up early tomorrow for his long weekend hospital-duty days. So we got a 7pm at Chez Moi down in trendy Lincoln Park. Street parking only, so I went to my SpotHero app and found a lot less than a block away. Booked it, felt smug--but when we got there (after a long slog through traffic) found there was no lot at that address nor in a block in either direction! Had to park on a side street, in a zoned-permit spot. Steeled myself for the possibility of getting a ticket, but fortunately there was none. Dashed off a furious e-mail to SpotHero.
The place was a very pleasant surprise--larger menu than Chez Simo, and no more expensive. (And it had a full bar). We started by sharing mussels in white wine broth (Bob had the frites and some wonderful looking whole wheat sourdough). We both had tonight's special entrees: Bob had Beef Wellington, which, alas, was way too rare (barely red) despite his specifying medium-rare. I fared better with seared scallops & asparagus. They let me sub out roasted veggies for the polenta. We also split a side of "spinach in cream" (literally, not "creamed spinach"). We packed our leftovers--I can supplement the scallops tomorrow with a couple of smoked shrimp and a--duh--tomato; and I can reheat the Wellington, finishing it under the broiler to crisp up the pastry, for when Bob gets home late tomorrow night.
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Cowgirl, I coat the with olive oil, season with sea salt/pepper or fresh chopped rosemary and bake (center or top rack) at 400 for 30-40 minutes.
Sandy, I never thought of a side hustle, hmmmm. The beyond burgers aren’t fooling anyone but they do taste good and we would certainly have these again on a meatless day.
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Illimae, I was intrigued because even though I've had an Impossible Burger (in Vegas a couple years ago) and loved it, I found it contains mostly soy protein. Beyond has one more net gram of carb per burger, but uses a different kind of plant protein. I have no slam against beef--in fact, I subscribe to ButcherBox and always have a couple of their grass-fed burgers on hand; but if it ever becomes possible for me to go vegetarian or even vegan without gaining weight &/or sacrificing taste, I wanted to weigh my alternatives. Way back in the day when I was on WW (can it be 25 years since then?), I ate BocaBurgers because they were assigned fewer "points" than beef or grain-based Gardenburgers. I won't go back on WW because their points system demonizes fats--for a given food, point count is increased for fat content and deducted for fiber. I find it incredible that a Krispy Kreme donut has the same number of points as a bunless burger or bratwurst. Anyway, I suspect that if you put a burger on a bun and load it up with all the trimmings, it'll taste good no matter how guilty or eco-virtuous it makes you feel.
Brunch was the last two of my deep-orange-yolked "Happy Eggs" fried in butter with white truffle salt, and a Birch Benders keto waffle with Lakanto keto "maple" syrup. And I'm okay with hot coffee for a couple more days so long as it's not steaming. I like my coffee either hot or iced--lukewarm or cool at the bottom of the cup? Only if I still need the caffeine. As much as I adore good coffee (especially a "God shot" espresso ristretto), I'm finding it now takes only one cup a day to keep the headaches away. Ironic, since one of my (solo and Andina & Rich) most requested songs--and probably the one with the most airplay--is "Caffeine." I wrote the song, but my singing partner lives it. Onstage, where you'll find a water bottle at my feet, you'll see a travel mug at his. And his wife is nearly as avid a coffee drinker. One day, she had to be NPO before a surgical procedure requiring general anesthesia. When she awoke in the recovery room, she had a splitting headache. The nurse asked her when her last cup of coffee was; when she replied "36 hours," the nurse actually injected a caffeine solution into her I.V. Yup--I like to joke that I'd mainline coffee if I could, but she actually did!
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Last night was linguine with Rao's and ground beef. Hand grated parmesan cheese. Salad with tomato, cucumber and avocado. I bought the tomato and cucumber at the farmers market yesterday. They tasted so fresh and delicious.
I thawed out a rack of baby back ribs for tonight's dinner. I'm using up the frozen meat in the freezer. We will be heading home in a couple of weeks.
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Tonight is 1/2 a huge loaded baked potato and a pulled pork sandwich topped with homemade slaw.
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Carole - I'm planning Raos this week with "flame broiled" Meat Balls from Trader Joes on some kind of pasta.
I did get my 6 mile walk in the morning since it's supposed to rain bucket the rest of the week. This afternoon was two eggs scrambled with fresh mushrooms. Then evening snack of homemade guacamole w/fresh tomatoes and Triscuits.
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A delivery company just dropped off a huge bag of stuff (saline, antibiotics, heparin) that looks like it gets used with a PICC line and it has MIL's name on all the paperwork, So I'm guessing she'll be discharged soon.
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Last night was baby back ribs finished on the grill and boiled new potatoes with butter. I pre-cooked the ribs in the slow cooker, the first time I used this method. It worked fine.
Tonight is meatloaf Monday at Clancy's. If we go there, it will be broasted chicken or some other choice for me. I like meatloaf ok when I make it but it's not a favorite.
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Well, Eric, I am guessing that whoever is discharging your MIL must know what’s in place for administering treatments related to those supplies for her! Or are you taking over from here? Best of luck to her as she fully recovers.
Minus, glad to read that you got such a nice long walk in today. The incoming weather looks formidable! You’ll be in my thoughts these next few days.
I’m trying to get into an exercise routine that my back can tolerate. Today I followed an online Silver Sneakers routine that I’d be happy to try several times a week. I really miss walking, but yesterday after walking barely a mile to the farmers’ market, my arthritic facets were screaming at me.
DH is at Trader’s picking up supplies since our fridge is pretty sparse since returning home. Tonight we’ll likely have salmon with nuked sweet potatoes and salad. Gotta say, I am so pleased that after a zillion years of his having a grocery store blind spot, he has become delightfully competent in that task….and even seeks it out! The only downside is that my rarely going into the store results in my having fewer food visuals that create menu inspiration. Maybe DH will start to get inspired….or perhaps, I should not push my luck, and just be thankful he likes to go shopping!
Last night he grilled two sets of chicken breasts…one set with a honey/mustard sauce I made, and another with a balsamic/soy concoction. Had the last of our local farm’s corn and my tossed salad with some fresh nectarine pieces added. Both varieties of chicken were good. The salmon tonight is to brea up our leftover chicken usage. We have enough chicken for two more dinners, which will be served after tonight.
Am looking for ideas for new salad dressings to make. I like to use ones that are basically vinaigrette based with interesting additions. Any favorites out there…?
I hope everyone remains safe from the new storm heading to the Gulf Coast.
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eric - is your MIL coming to stay with you? I hope she is doing well, and improving.
lacey - have you ever eaten at Bonefish Grill? If so, have you had their citrus vinaigrette? It is an interesting dressing - tasty, but unique in that you microwave the dressing and then chill it. My DD worked there as a hostess when she was a senior in high school and the first couple of years of college and got this recipe. It has a number of ingredients but they are all pretty much regular pantry items. The second dressing tastes more sweet than the citrus one - I think the juice negates the sugar in terms of taste. What I like about this dressing is that it doesn't seem to separate after you cook it.
Combine in a microwaveable bowl or large glass measuring cup: 2/3 c. EVOO, 1/4 c. sugar, 3 T. water, 2 T. white wine vinegar, 4 t. minced garlic, 1 T. Dijon mustard, 2 t. lime juice, 2 t. lemon juice, 2 t. minced fresh parsley, 1/2 t. dried basil, 1/4 t. dried oregano, 1/4 t. salt, 1/8 t. freshly ground black pepper. Whisk together and microwave on high for one minute, or until mixture boils rapidly. Whisk for one minute, cover and chill for a minimum of one hour before serving.
I have used all lemon juice as I rarely have limes, and have also used dried parsley instead of fresh.
Another nice dressing is one that I use often with leftover turkey after Thanksgiving with field greens (or lettuces of choice), sliced turkey (or chicken), chopped hazelnuts, crumbled cooked bacon, and dried cranberries. Whisk together 1/4 c. cider vinegar, 1/2 c. vegetable or mild olive oil, 1/4 c. dark brown sugar (I have used lt brown too), 1/2 t. paprika, 1/2 t. dry mustard, and 1/2 t. Dijon mustard.
I have also used this dressing substituting mandarin oranges for the dried cranberries, and sliced almonds for the hazelnuts.
Tonight is grilled ham and cheese on sourdough and French onion soup. I am going to pretend the rain currently falling is making it cold outside... DD brought over two dozen eggs today from the backyard farm but had to slam on her brakes when someone cut her off about a mile from the house. She was also bringing a self-contained rechargeable battery that accepts a 3-prong plug so we can make coffee in the car on our trip, and it fell off the seat and on the eggs! So she called me in a panic and said "prepare the cleaning products, I have an emergency!" so we spent an hour de-egging the car floor/door/dash, the battery thing, the mail she brought, and her - what a mess. And now I still don't have any eggs, lol!
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Tonight will be: baked chicken thigh leftover from Mariano's BB! dept. (had 2 wings and a drumstick for "linner" last night) and a pan-seared sockeye salmon filet, plus asparagus, tomatoes, and the leftover cauliflower "mac & cheese" (no pasta, just chopped cauliflower with cheese sauce) from last night. We ate French restaurant leftovers Sat. night for a late dinner; on my own Sun. because Bob was working late and had dinner at the hospital that night. (But I caught him eating the other drumstick and one of the chicken thighs at 3 am. Surprising, because he prefers white meat. But I guess when you're hungry and half-asleep, you stick your hand in the container and eat what you've pulled out).
Brunch today was a fried egg on avocado toast.
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Lacey - If you don't mind sharing, I'd love the link for your on-line Silvers Sneakers. I miss the stretching & the weights and I'm definitely not ready to go back to the gym where NO ONE wears masks. (well, our governor said....)
Special - All of those dressings sound delicious. I'm more a sour cream/mayo dressing person.
Eric - do you know if your MIL will be going to rehab? Will she be able to go back home 'alone' eventually?
Lunch was cheerios with a banana. I was going to make spaghetti & meatballs for dinner but I'm not really hungry and have a ton of reports to finish. I may end up just eating watermelon.
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minus - I got you - my MIL's sour cream and horseradish, and a homemade ranch type one (military spouse recipe) -
Horseradish dressing - Mix in a jar and shake well - 1 c. sour cream, 1/4 c. sugar, 3 T. vinegar, 1 1/2 t. dry mustard, 4 t. horseradish (I drain it on a paper towel first to remove some moisture, then scrape it into the jar, 1/2 t. salt.
Creamy Herb Buttermilk Dressing - 1 c. buttermilk, 1 c. mayonnaise, 1 t. onion powder, 1 t. dried parsley, 1/2 t. garlic powder, 1/2 t. salt, 1/4 t. dried thyme, 1/8 t. black pepper. Whisk together and chill. I probably use a little more of the herbs and onion and garlic powder than called for - I like some garlic zing in this dressing. You can also add dried dill for a little different taste - good with cucumbers. Also, I just discovered powdered buttermilk - it is thinner than the fresh type, but works in a pinch. I would prob add more mayo or some sour cream if I used that.
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Oh yum - thanks. No calories there, right!!!
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Thanks, Special! I will definitely try three of those four delicious sounding dressings. Would also love that last one, butt (get it?) can’t afford the yummy calories after a summer laced with higher fat foods, than we usually eat. Am guessing that my lean friend, Minus, will enjoy that creamy bit of deliciousness a lot! I like garlic zing in most of my dressings…and have resorted to using the convenient kind that comes in a plastic bottle rather than pressing cloves for every dressing I make. Also, I love the dressing bottles that are available on Amazon (and probably other sites).
Sorry to hear about the egg crash. Ugh to that kind of clean up!Extra bonus from DH’s Trader’s trip today…He wisely bought several boxes of their Pumpkin Bread mix available each “pumpkin season”. Sometimes, they run out!! It is the easiest mix that makes such tasty breads and muffins to bring to friends and relatives. Of course if we get closer to quarantining, we will just have to enjoy the “easy bake” treats ourselves…and probably bring some to local DS2’s family.
Eric, I hope the transition planning is going well. Certainly better to be in a home setting now.
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Thanks, Special! I will definitely try three of those four delicious sounding dressings. Would also love that last one, butt (get it?) can’t afford the yummy calories after a summer laced with higher fat foods, than we usually eat. Am guessing that my lean friend, Minus, will enjoy that creamy bit of deliciousness a lot! I like garlic zing in most of my dressings…and have resorted to using the convenient kind that comes in a plastic bottle rather than pressing cloves for every dressing I make. Also, I love the dressing bottles that are available on Amazon (and probably other sites).
Sorry to hear about the egg crash. Ugh to that kind of clean up!Extra bonus from DH’s Trader’s trip today…He wisely bought several boxes of their Pumpkin Bread mix available each “pumpkin season”. Sometimes, they run out!! It is the easiest mix that makes such tasty breads and muffins to bring to friends and relatives. Of course if we get closer to quarantining, we will just have to enjoy the “easy bake” treats ourselves…and probably bring some to local DS2’s family.
Eric, I hope the transition planning is going well. Certainly better to be in a home setting now.
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MIL is at her home. She wanted to go home instead staying with us. She has a PICC and has a daily dose of antibiotics. Since our two homes are only a couple of miles apart, it's not too bad to drive back and forth, although it would be nice to be able to check up on her more often. :-)
We are doing the antibiotic administration...fortunately it's not changed
. Fortunately the process hasn't changed much over the years. Getting everything attached to the Leur Lock is a 2 handed process, so Sharon and I are the "DIYers".
Dinner, lately, has been mostly "jump up and do it yourself". This has been both from the medical stuff going on and "been out in the heat all day and not hungry".
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Eric, glad your MIL is home and recovering.
Tonight was another hungry root meal, this one was a brown rice/quinoa blend with a basil/white bean mix and cucumbers topped with a Cesar dressing. DH really enjoyed it, so we’ll recreate for vegan nights.
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