THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
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Archive for May, 2012

PRODUCT: Spill Stopper Pot Lid From Kuhn Rikon

Your pots won’t boil over with the Spill
Stopper silicone pot lid. Photo courtesy
Kuhn Rikon.


A watched pot never boils, the adage says. But most of us know too well that if you don’t watch the pot, it can boil over, creating quite a mess.

Kuhn Rikon has solved the problem with its silicone Spill Stopper. Use it instead of the regular pot lid. Any liquid that boils up sits in the shallow bowl of the Spill Stopper, waiting for you to turn down the heat.

Microwave and dishwasher safe, the Spill Stopper comes in a choice of three colors—green, red and purple—and two sizes, 10-inches and 12-inches.

You can pick one up wherever Kuhn Rikon products are sold (try Sur La Table), or online at Amazon. The 10-inch Spill Stopper is $24.95, the 12-inch version is $29.95.

If that sounds like more than you want to spend, think of this: No more messy, boiled-over clean-ups.




TIP OF THE DAY: Lipton Iced Tea & Honey, Whenever, Wherever

As the weather warms up and we get thirstier and thirstier, we plan how to hydrate on-the-go.

That’s why we’re delighted that Lipton has launched its Tea & Honey To Go packets. This new line of iced tea mixes contains natural honey, real tea leaves and real fruit flavors.

Wherever you can find a glass of water—or fill your water bottle—you can have a refreshing glass of iced tea for just 5 calories per eight ounces. The packets themselves weigh nothing and can be carried in a pocket. So today’s tip is: Consider the convenience of to-go packets to make instant drinks from water.

These Lipton Tea & Honey iced green tea drink mixes include:

  • Black Currant Raspberry
  • Blackberry Pomegranate
  • Lemon
  • Mango Pineapple
  • Peach Apricot
  • Strawberry Açaí
    The mixes also come in pitcher-size packets.


    Pour the packet contents into water to turn it to flavorful iced tea. Image courtesy Lipton.


    And the except for sucralose, the mixes are all natural.* The ingredients include honey granules,† citric acid, green tea powder, maltodextrin,‡ natural flavor and color.

    The products are hitting stores now nationwide. You can get a free samples when you like Lipton on Facebook, while supplies last.

    *Although sucralose is made from sugar, the sugar molecule is chemically modified, which classifies it as an artificial sweetener.

    †Honey granules are pure honey, dried and cut, with no additives, into pinhead-size pieces. You can buy them online.

    ‡Maltodextrin is a starch filler made from natural corn, rice or potato starch. It is a white powder used as a thickener or a filler without altering flavor. It’s in artificial sweetener packets, for example, because the very few grains of aspartame or sucralose required as a sweetener wouldn’t fill a packet.


    A box of packets makes 10 bottles of tea. Photo courtesy Lipton.


    Why We’re Big Fans Of Tea & Honey To Go Packets

    1. 5 Calorie Fruit Flavor. The added honey neutralizes the sucralose flavor. The drinks are sweet and fruity, for just 5 calories per eight-ounce cup/10 calories per bottle.

    2. Instant Drink. Open the packet, add to water and stir or shake. How easy is that?

    3. Sustainability. Keep reusing the same water bottle, save the landfill from empties.

    4. Price . At $3.29 for 10 packets (prices will vary), you can enjoy fruity ice tea for 32¢ a bottle instead of buying a ready-made drink for $1.79.

    We see many products launched that aren’t really needed. We do need

    Honey, Tea & Lady Antebellum

    You can also enter the brand’s Drink Positive Sweepstakes with Lady Antebellum on Facebook, for the chance to win a visit with the band in Nashville and exclusive live music downloads. There’s also a series of Lady Antebellum’s behind-the-tour webisodes.


    We were Lipton’s guest at the Lady Antebellum concert at Radio City Music Hall in New York City. Great group, great evening and lots of great Lipton Tea & Honey.



    TIP OF THE DAY: How To Whip Egg Whites

    If you’re making an angel food cake, meringue, soufflé or other baked good that requires the egg whites to be whipped separately, you need to do it correctly in order for your recipe to rise.

    Here are some tips from Lauren Chattman, author of one of our favorite baking books, The Baking Answer Book (for $9.73 on, a great small gift or stocking stuffer).

    1. DON’T OVERWHIP. Because of the protein structure of egg whites, it’s crucial, says Chattman, not to overwhip the whites. Overwhipping separates the water molecules from the egg whites, rendering them less capable of expanding (rising).

    2. USE AN ABSOLUTELY CLEAN BOWL AND BEATERS. Even a speck of grease or oil in the bowl or on the beaters can spell disaster. It will prevent the strands of egg white protein from linking up with each other to create the foam that traps the air bubbles needed for the recipe to rise.


    Lemon meringue pie. Photo courtesy American Egg Board.


    3. SEPARATE THE WHITES INTO SEPARATE BOWLS. When cracking the egg, don’t use the one handed technique. A speck of egg yolk that sneaks in with the whites creates the same problem as oil. Instead, first separate the egg whites into a small bowl or cup. If some yolk ends up with the whites, don’t fish it out; use that egg for another purpose (scrambled, perhaps?). Wash and dry the bowl thoroughly, and start again.

    4. ADD THE EGG WHITES ONE AT A TIME. Avoid the problem above by separating each egg into a small bowl or cup; then add it to the mixing bowl before separating the next egg. This way, if you end up with some yolk with your white, only one egg is impacted.

    5. USE ROOM TEMPERATURE EGGS. The coiled proteins in egg whites are more relaxed at room temperature. You can whip cold eggs from the fridge, but it will take more time to achieve the volume.

    6. DON’T USE VERY FRESH, EGGS. Most of us don’t have access to freshly-laid eggs. But contrary to what you might think, just-laid eggs are not the best for whipping whites. Eggs need to be 3-4 days old so their coiled proteins will relax for optimal whipping.

    Now that you’ve got the technique, make this delicious key lime meringue pie.

    Need an egg separator? Here’s a very spiffy one.


    PRODUCT: PB CRAVE Flavored Peanut Butter

    Fun flavors, fun gifts. Photo courtesy PB


    All natural, flavored artisan peanut butter is hot. Recently, a California brand called Pacific Beach Gourmet Peanut Butter Spread made our Top Pick Of The Week list.

    Shortly afterward, we received a shipment of PB Crave, another new company (in Minnesota) that has launched with four flavors:

  • Choco Choco: Peanut butter with Belgian chocolate chips, milk chocolate chips and wild honey.
  • CoCo Banana: Peanut butter with natural banana flavor, chocolate chips, and wild honey.
  • Cookie Nookie: Peanut butter with natural cookie dough flavor, milk chocolate chips, and wild honey.
  • Razzle Dazzle: Peanut butter twisted with natural raspberry flavor, white & dark chocolate chips, and wild honey.
    You can buy the PBs from and on Amazon.


    Our personal favorite is Razzle Dazzle, a combination of peanut butter and raspberry flavoring that gives the impression of raspberry jam. We love the idea of Coco Bananas, banana peanut butter; but slicing a fresh banana onto your PB sandwich is more lush than banana-flavored PB. Cookie Nookie is sure to be a favorite with cookie dough enthusiasts.

    The flavors, each of which includes chocolate chips (dark, milk and white, depending on the flavor) inspired us to sprinkle some chocolate chips onto our sandwiches made with regular PB. One tablespoon of semisweet chocolate chips has about 70 calories, and you can make do with half a tablespoon. If you heat the sandwich in the microwave, you get a chocolate-PB melt.

    The PB Crave flavors are fun; we like them as healthier gifts for kids. These honey-sweetened flavors can be enjoyed by the spoon from the jar—with a side of milk, of course.

    What Do The Terms Mean?

    All natural means no hydrogenated oil, no artificial flavors, no high-fructose corn syrup, no chemical preservatives. Peanut butter is naturally gluten- and cholesterol-free.

    Artisan products are made in small batches, using time-honored techniques and quality ingredients. In the case of PB Crave, which does not employ emulsifiers, the oil does separate and needs to be stirred back in. But it’s not an onerous task.

    Giving Back

    PB Crave is a good corporate citizen. A minimum of 2% of profits goes directly to Project Peanut Butter, a non-profit organization that helps save the lives of malnourished children through ready-to-use therapeutic foods (including high-calorie, fortified peanut butter-like pastes.



    TIP OF THE DAY: Cold Brew Coffee ~ Easy Peasy & Lower Acid

    Our Mac consultant introduced us to cold brew coffee several years ago. He lived next to a coffee bean shop and got the recommendation for the Toddy Cold Brew System from the shop’s owner.

    The system turns a pound of your favorite ground coffee into a coffee concentrate via a slow, cold water drip. The coffee goes into the plastic brewing container, set atop a glass carafe. You add cold water, steep for 8-12 hours, and then let the concentrate filter into the carafe.

    The carafe of concentrate goes into the fridge, where it stays fresh for three weeks. You add 1 part concentrate to 3 parts hot or cold water to make hot or iced coffee.

    In the winter, we loved microwaving a cup of fresh-brewed-tasting coffee in 60 seconds. In the warm weather, we could easily create many cups of iced coffee.


    You have to try it to believe how good the coffee is. Photo courtesy Toddy Products.


    There are several reasons to love the Toddy Cold Brew System.

  • You save time. The coffee concentrate makes itself overnight. Then, no waiting for coffee to brew.
  • You save space in the fridge. If you drink a lot of iced coffee, you don’t have to refrigerate multiple pitchers that take up valuable shelf space.
  • The coffee is low acid. If you need a low-acid coffee, the Toddy brews coffee with 67% less acid than coffee made with hot brew methods. You can use any beans, but the system takes even more acid out of low acid coffee.
  • The coffee smells and tastes as good as fresh-brewed. You have to taste it to believe it.
  • The system can be used anywhere. It requires no electricity.
    You can run out and pick one up for Mother’s Day or order it online from Amazon for $34.95 plus free Super Saver Shipping.



    RECIPE: The World’s Best Margarita Is The Tamarindo (Tamarind) Margarita

    Is this the best Margarita in the world? It’s pretty special. Photo courtesy Tequila Avión.


    Margaritas come in all shapes, sizes, and in a variety of expressions—from the classic straight up to frozen to flavors such as mango and passionfruit. Some are made with mixes (good, bad and average). The best are made with fresh-squeezed lime juice (ask the server or bartender to be sure you’re not getting reconstituted lime juice).

    And then there’s the Tequila. While there are many fine Tequilas on the market (the word is capitalized as it’s the name of the city and state where the spirit is produced), Tequila Avión took five honors* at this year’s San Francisco World Spirits Competition.

    And, Tequila Avión was the Tequila of choice for the World’s Greatest Margarita. At the Sixth Annual World Margarita Championship held in February in Tucson, Arizona. Gustavo del Toro of the La Fuente Restaurant in Tuscon won the award with a recipe that used Tequila Avión. Here‘s the recipe, in time for weekend leisure.


    *Tequila Avión Silver won the Double Gold (higher than a mere gold medal) and Best Tequila awards as well as the Best Unaged White Spirit category (beating not only the other tequilas but all vodkas, gins, and rums). The brand also won two silver medals for its aged tequilas, Avión Reposado Tequila and Avión Añejo Tequila.

    You’ll need to rustle up some fresh tamarind (tamarindo) or buy tamarind purée (check Asian market or online). Fresh-squeezed orange juice will also contribute to a “world’s greatest” flavor.

    Sourced from the world’s highest quality agave and produced using a rare distillation process, Tequila Avión makes Silver, Reposado and Añejo Tequilas (here’s the scoop on the different types of Tequila). For more information about the brand, visit


    Ingredients Per Drink

  • 2 ounces Tequila Avión Silver
  • 1 ounce Grand Marnier or other premium orange liqueur, such as Cointreau or GranGala
  • 1/2 ounce fresh-squeezed lime juice
  • 1/2 ounce orange juice
  • 1/2 ounce tamarindo/tamarind purée (see recipe below)
  • 1 teaspoon sugar
  • Coarse salt and chili powder to rim glass
  • Lime wheel and tamarindo peel for garnish (if you’re not using fresh tamarind, you can substitute orange peel)


    1. Combine tequila, Grand Marnier, lime juice, orange juice, tamarind purée and sugar in a blender with cup of ice. Blend thoroughly.

    2. Serve in a Margarita or Martini glass rimmed with coarse salt and chili powder.

    3. Garnish with a lime wheel and speared tamarind peel.

    Tamarind Puree Recipe

    1. Boil 1-1/2 pounds of fresh tamarinds for approximately 45 minutes or until tender.

    2. Allow the fruit to cool; then strain to remove the seeds. Add 1/2 teaspoon of salt and sugar and then blend the fruit pulp into a purée.

    Makes enough for four Margaritas.


    Pods, which grow on the tamarind tree, hold the fruit inside. Photo by M.L. Valentin | Wikimedia.



    While many people might think of tamarind as an Asian fruit, it is actually indigenous to the Sudan—in eastern North Africa right below Egypt—from where it spread throughout tropical Africa.

    In the 16th century, tamarind was introduced to Mexico by Spanish and Portuguese colonists, and then to South America. Today, the pod-like fruit is used extensively in cuisines around the world. Mexico and South Asia are the largest growers and consumers of tamarind.

    The fruit got its name from British sailors, who first discovered it in Oman, on the southeast coast of the Arabian Peninsula. where they disembarked en route to India. It was sold processed into dark brown slabs of sticky paste that looked similar to the ripe dates. The sellers inaccurately referred to it as thamer hind, literally “dates from India,” which the sailors heard as “tamarind.”

    Known for its sweet-and-sour taste, tamarind is used in both savory dishes and in sweets: jam, juice drinks, ice cream, sorbet and candies. It is an ingredient of Worcestershire sauce, which originated in India: a fermentation of anchovies, chiles, cloves, corn syrup (sugar in the original recipe and the U.K. version), garlic, molasses, onions, pepper, shallots, soy sauce, tamarind, vinegar and water.

    The History Of Worcestershire Sauce

    It is believed that a Captain Henry Lewis Edwardes (1788–1866) brought the recipe for the sauce home after travels in India. It is not known how the recipe got to Lea and Perrins, but John Wheeley Lea and William Henry Perrins, two dispensing chemists (pharmacists) in Worcester, England, created a recipe that was first sold commercially in 1837.

    Known as “The Original Lea & Perrins Worcestershire Sauce,” the brand was purchased by H.J. Heinz Company in 2005.



    PRODUCT: Salted Carmels From Sweetness & Light

    Melt-in-your-mouth salted caramels from
    Sweetness And Light. Photo by Elvira Kalviste


    Ferndale, California is a small Victorian village located in Humboldt County, on the North Coast of California. The population was 1,371 in the 2010 census.

    The town could be a movie set, with its dozens of well-preserved Victorian store fronts and homes, surrounded by evergreen-covered hills. Close by are extensive preserves of redwood forests (Humboldt County contains more than 40% of all remaining old growth Coast Redwood forests).

    And there’s another reason to stop by: Sweetness & Light Handmade Confections.

    Sweetness & Light has long been a fixture in the town. When current co-owner (with wife Tami) Matt Toste was in high school, he worked there and began to learn the techniques and skills required to make traditional chocolates. Five years later, he took over operations.

    As they’ve been from the beginning, the confections are handmade in small batches using the freshest and best ingredients available: local butter and cream from Humboldt Creamery, real fruit flavors and fine chocolate. Working with copper kettles and marble slabs, the confectioners turn out sweet, old-fashioned goodness.


    But not too sweet. The mark of good chocolate candy is that you taste chocolate, not sugar.

    We received a gift of chocolate-covered salted caramels and a Moo Bar, a layer of almond-studded caramel topped with a layer of marshmallow, then dipped in chocolate.

    We enjoyed them so much, we look forward to ordering a big box of assorted chocolates from the store’s classic repertoire: bonbons, fudge, toffee and truffles. And more caramels, of course.

    In addition to wholesome deliciousness, the soft caramel is a bonus for people who don’t like (or can’t have) chewy candies. It melts in your mouth, the softest salted caramels we’ve ever had.

    It must be all that moo-velous Humboldt County butter.

    Order yourself a treat—or send a gift—at



    TIP OF THE DAY: Grilled Cheese On Your Salad

    Most of us love a grilled cheese sandwich, most of us could eat more salad. So today’s tip combines both: a green salad with a grilled cheese crouton.

    Here’s a recipe to start you off. The recipe has a number of steps to create the complex flavors. But if you like the concept, you can use any combinations of salad ingredients and cheese croutons that you enjoy.

    The recipe, which is courtesy of, was created by Chef Kristine Subido, owner of Pecking Order restaurant in Chicago.

    Chef Subido used Wisconsin bread cheese, a firm cheese based on the Finnish cheese Juustoleipa (also known as Leipäjuusto and Finnish squeaking cheese), traditionally made with rich milk from a cow that has recently calved.

    Like feta, halloumi, paneer and queso blanco, the cheese doesn’t melt when heated. You can throw any of these cheeses on the grill or into the microwave to produce squares of delicious warm cheese.


    Toasted bread with melted cheese atop a tangy salad. Photo courtesy Wisconsin Milk Marketing Board.


    Chef Subido added excitement by using a raisin-nut baguette for the croutons, which complements the pears in the salad. If you can’t find a fancy baguette, use what’s available.

    This recipe serves 6.



  • 6 thin slices raisin-nut baguette, drizzled with olive oil and salt
  • 2 cups dried black mission figs, quartered
  • 3 cups red wine
  • 1 ounce (about 2 tablespoons) shallots, chopped
  • 1/4 cup fig vin cotto or balsamic vinegar
  • 1 cup olive oil for vinaigrette
  • 12 ounces Wisconsin bread cheese or substitute (feta, halloumi, paneer, queso blanco)
  • 2 ripe Anjou pears, seeded and julienned
  • 8 ounces baby arugula or mixed salad greens
  • Salt and pepper to taste


    Preheat oven to 325°F. Make the croutons with 6 slices of baguette (1/4″ to 1/2″ thick); drizzle with olive oil and sprinkle with salt. Bake until toasted, about 10 minutes. Set aside.


    Combine the figs and red wine in a small sauce pan and simmer until the figs are soft, about 15 minutes. Turn the heat off and reserve the figs in the wine. Chill.


    Combine the shallots and vinegar in a bowl. Slowly whisk in the olive oil until emulsified. Season to taste with salt and pepper.


    Preheat oven or broiler to 375°F. Cut the cheese in 6 slices that will fit atop the croutons. Place the cheese on a cookie sheet and bake until soft; about 5 minutes. If using a microwave, cook for 30 seconds until soft.

    Drain the figs, reserving the wine. Combine the pears, figs and arugula. Toss with dressing; season to taste. Divide among six salad plates. Place crouton on each salad. Top each with 1/2 slice of the warm cheese. Season with pepper and drizzle some reserved red wine over salad. Serve immediately.



    PRODUCT: Jones Soda Au Naturel ~ Great Flavor For Just 35 Calories A Bottle

    Jones Au Naturel: at 35 calories a bottle, a clear and clearly delicious low-calorie soda alternative. Photo courtesy Jones Soda.


    Sugary soft drinks have been deemed a contributor to America’s growth in obesity and diabetes in children and adults. So a few years ago, The Harvard School of Public Health issued a call to beverage manufacturers to create a new class of beverages with very specific calorie and sugar architectures.

    Jones Soda has been the first to answer the call in the sparkling beverage/soda category, and has upped the ante by making the products all natural.

    The Au Naturel soda line has stripped sparkling beverages to the bare essentials: only crisp carbonated water, all-natural sweeteners and flavor essences. The sodas are clear because there’s no reason to add color. They include green tea extracts with a small dose of natural caffeine for a pick-me-up.

    Consumers who have outgrown full calorie sodas, those seeking lower calorie options and those interested in all natural foods have something new and exciting to sip.


    The excitement comes from an excellent, sweet flavor for only 35 calories/7 g sugar per 16.9 ounce bottle (there are 100 calories/27 g sugar in a comparable amount of Coke). That’s an 80% reduction compared to most non-diet sodas, and also includes a full five grams of fiber.

    The sweetener mix comprises low-glycemic and low-calorie organic agave syrup (nectar) and noncaloric stevia, along with a reduced amount of pure cane sugar. The new product line provides an alternative to traditional sodas, without sacrificing flavor or fizz.

    The Au Naturel line launches with three flavors: Green Apple A Day, Lemon Limelight and Orange Ya Glad It’s Mango. All three are very refreshing, and the calorie savings:flavor ratio can’t be beat.

    Au Naturel has a suggested retail price of $1.79 per 16.9-ounce bottle.

    Find more of our favorite soft drinks.



    TIP OF THE DAY: Try Farro, An Ancient Wheat

    We discovered the tasty Santorini Farro Salad on the SkinnyLicious™ menu at Cheesecake Factory and liked it so much we recreated it at home (recipe below).

    We then asked: Why don’t we eat more farro?

    So today we’re also sharing some background information on farro, and two cookbooks that showcase farro recipes and other nutritious and delicious whole grains, including barley, brown rice, kamut, polenta (cornmeal), quinoa and wheat berries.


    Farro, also known as spelt and emmer wheat, is an early, very tasty wheat subspecies. An unhybridized ancestor of our modern wheat, farro was one of the first grains cultivated by man. It was an important staple in parts of Europe from the Bronze Age to medieval times; it sustained the Roman legions as they conquered Europe.

    Farro has a mild, nutty flavor, is high in fiber content and nutrients and can be tolerated by many wheat-sensitive people because its gluten is more easily digested (check with your healthcare provider). It has slightly more protein than modern wheat.


    Beet & farro salad: tasty, nutritious and colorful. Photo courtesy Cheesecake Factory.


    So why did it “go away?” Because the yields aren’t as high as with other wheat species. Over the millennia, tastier and more nutritious strains of many foods were abandoned in favor of strains that produced greater volume and were less resistant to weather fluctuations, diseases and pests. Today’s demands for better foods are bringing back some of the oldies.


    You can serve this as a side salad or a main salad. As a side, it combines both a vegetable salad and a grain or starch. The tzatziki is a refreshing touch, but If you don’t have time to make it, you can take a shortcut: Add some fresh dill and a bit of salt and pepper to plain Greek yogurt.


  • Farro
  • Frisée
  • Cucumbers, sliced or diced
  • Cooked beets, sliced or diced (canned beets are fine)
  • Red onion, sliced
  • Feta cheese, crumbled
  • Tzatziki (tsa-TSEE-kee), a yogurt-cucumber dip (recipe)
  • Tomatoes, quartered, or halved cherry tomatoes
  • Vinaigrette: 3 parts olive oil, 1 part balsamic or wine vinegar, 1 part lemon or lime juice
  • Salt and pepper to taste

    Add farro and other delicious whole grains to your cooking. You’ll love them! Photo courtesy Ten Speed Press.



    1. SOAK. Soak whole (not cracked) farro overnight to soften the hull and remove any debris. You can omit this step, but give the farro a double rinsing before cooking. Store leftover farro in a tightly-sealed container.

    2a. COOK. In a large pot with a tight lid, add two cups of salted water per cup of farro. Bring to a boil; reduce to a simmer for 20 to 40 minutes. Drain any leftover water; chill. TIP #1: Add a bouillon cube. TIP #2: Instead of discarding water, save it and substitute it for water in soup, gravy and other recipes. If you can’t use it immediately, freeze it.

    2b. PRESSURE COOKER OPTION. If you use a pressure cooker, the farro can be ready in 15 to 20 minutes. Use 3 cups of salted water to one cup of farro.

    3. MAKE TZATZIKI. This can be done days in advance. You can also purchase tzatziki, found in the yogurt section of the grocery store.


    4. PREPARE VEGETABLES. Wash, slice, dice.

    5. ASSEMBLE SALAD. You can make individual plates or a family-size dish. Place farro on a plate; drizzle with tzatziki. Toss salad ingredients with vinaigrette; add salt and pepper to taste. Add the salad atop the farro. Top with crumbled feta cheese and serve.


    Here are two cookbooks to get you started:

  • Ancient Grains for Modern Meals: Mediterranean Whole Grain Recipes for Barley, Farro, Kamut, Polenta, Wheat Berries & More. A treasury for modern cooks: foodies and health-conscious home chefs alike. It’s easy to integrate whole grains into your busy life, to the acclaim of everyone who eats at your table. The stunning flavors and lively textures of whole grains are enhanced with favorite ingredients such as butter, cream and prosciutto—in moderation—to create lush, Mediterranean-inspired recipes.
  • The New Whole Grain Cookbook: Terrific Recipes Using Farro, Quinoa, Brown Rice, Barley, and Many Other Delicious and Nutritious Grains. There’s a tasty dish for every meal of the day. The recipes make it easy to eat your grains and love them, too.

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