Saturday, April 13, 2019

Framboise Whipped Stilton Cheese Toasts #OurFamilyTable

Today we're sharing brunch ideas for Mothers' Day. And, if you're anything like me, you make your own Mothers' Day brunch. So I prefer things to be easy-to-make or something made ahead of time. Here's the line-up for today's recipes...

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Framboise Whipped Stilton Cheese Toasts

This was just one combination on a platter of nibbles to start a great brunch. And, it's hardly a recipe, I know. But that's what makes it perfect for Mothers' Day, right? Quick note: 'framboise' refers to two different things, though both are raspberry-based. First is a Belgian lambic beer that's fermented with a raspberry puree in it; the second, and what I use in this recipe, is a raspberry-infused dessert wine.

Ingredients serves 6

  • 1/2 C balsamic vinegar
  • 1/2 C framboise
  • 2 C fresh, organic raspberries
  • flake sea salt + more for serving
  • 1 baguette cut into 1/2" slices
  • 1 T olive oil
  • freshly ground black pepper
  • 1/2 C stilton or any other kind of bleu cheese that you prefer
  • 1/3 C mascarpone cream cheese

Preheat oven to 400°F.

Combine the vinegar and framboise in a small saucepan over medium heat.  Bring to a boil, then reduce heat to a simmer. Cook until thickened and reduced. The syrup should coat the back of a spoon when ready; mine took approximately 15 minutes.  Set aside to cool.

Once the syrup is cool, toss with the berries in with 1/2 t of flake salt.  Allow to stand for 10 minutes, then strain out excess liquid, leaving about 1/4 C of the liquid in the bowl.

In the meantime,  arrange bread slices on a baking sheet and brush with olive oil.  Sprinkle with freshly ground back pepper.  Place in the oven and toast until golden, approximately 6 to 8 minutes. Flip over halfway through cooking.

Combine the mascarpone with the stilton along with 1/2 t of salt. Whisk together until lightened and fluffy.

To assemble toasts, top each slice of toast with some cheese mixture and a spoonful of the soaked raspberries.  Season with a sprinkle of flake sea salt before serving, if desired.

Friday, April 12, 2019

Seabass Agli Agrumi + Wine from America's First Demeter-Certified Biodynamic Winery #WinePW

Gwen of Wine Predator has the Wine Pairing Weekend crew looking at Biodynamic Wines of the World. Read her invitation here. If you're reading this early enough, join us on Twitter for a live chat - Saturday, April 13th at 8am Pacific. Follow and use #WinePW. And here's the line-up for the event.

Biodynamic Wines
Gwen has had us focusing on biodynamic wines in all of our wine groups this year, including #ItalianFWT and #Winophiles. For those events, I shared, respectively: Dinner in Testosterone Land: Braised Short Ribs + 2016 Nuova Cappelletta Barbera del Monferrato and Learning about Biodynamic Wines + M.Chapoutier Wines with Some Cross-Cultural Pairings. I'll be honest, I appreciate learning about biodynamic practices and I truly respect wineries that are following those practices - whether they get the certifications or not - but the designation is not a guarantee of a "good" wine, in my mind.

In My Glass

So, I was excited to have the chance to explore biodynamic wines a little closer to home this month. I located one from Mendocino - Frey Biodynamic Cabernet Sauvignon 2017 - that read, "...bottled by America's 1st Demeter-certified biodynamic winery." Sweet!

Frey Vineyards is a third-generation family-owned and operated winery located at the headwaters of the Russian River in Mendocino County. They aim to meld modern and traditional winemaking methods to really showcase the distinct attributes of different grape varietals. And they have been crafting wine without added sulfites for over thirty years. They wholeheartedly embrace organic and biodynamic farming methods that promote biodiversity in the vineyard, referring to themselves as "stewards of the land"; in fact, they hold ninety percent of their estate as a natural habitat for native plants and animals.

This wine certainly feels like it mirrors a complex ecosystem. It's lively and velvety with flavors of spice and wild berries. And, at the finish, there's a perceptible note of elegant flowers. What a wine! I loved the complexity of this Cab.

On My Plate

I enjoy this preparation of fish because it's relatively quick...and it's pretty! And though I wasn't initially sure that all that citrus would pair well with the wine, the unctuous sea bass lent a creaminess that made the pairing a winner.

Ingredients serves 4

    • four seabass fillets (mine were just over 1/2 pound each)
    • an assortment of citrus for roasting, squeezing, and serving (I used a mixture of organic lemons, blood oranges, grapefruits, and mandarins)
    • freshly ground salt
    • freshly ground pepper
    • fennel pollen, optional
    • Also needed: olive oil, parchment paper or silicone baking mat

Preheat oven to 450 degrees F. 

Thinly slice citrus and arrange them on a parchment paper or silicone mat-lined baking sheet. Place fish on top of the citrus and sprinkle with salt, pepper, and fennel pollen, if using.

Arrange smaller segments of citrus on top of the fish. Squeeze citrus juice over the fish, then drizzle with olive oil. Place in the oven and bake until just opaque, these took approximately 10 minutes.

If citrus slices have not browned or singed, place the pan under broiler for a minute. Serve drizzled with more olive oil and another squeeze of citrus. I served this with a wilted kale salad.

Wednesday, April 10, 2019

Griddled Delicata Squash

Delicata squash are a family favorite. And this is a quick preparation that you can season however you wish. Last night, I simply sprinkled the cooked delicata with fleur de sel and some fennel pollen.

  • delicata squash
  • olive oil
  • freshly ground pepper
  • fleur de sel
  • fennel pollen

Preheat griddle over medium heat. Halve the delicata and scoop out the seeds. Destem, then slice into 1/4" to 1/2" wide pieces. Arrange the slices on the griddle. Drizzle with olive oil and sprinkle with pepper.

Cook for 5 minutes on each side or until the squash is softened and beginning to caramelize. Move to a serving plate. Drizzle with more olive oil and sprinkle with fleur de sel and fennel pollen. Serve immediately.

A Slightly Unconventional Arroz de Pato

I made this dish for a friend's birthday celebration last month. Last month! But I've been so consumed by robotics that I haven't had a chance to post about it. Geez...

This was a hit albeit a slightly unconventional way to make Arroz de Pato, Peruvian duck rice. It's not normally made in a tagine. But, I was feeding a lot of people and it was the biggest pot that wasn't already being used.

Arroz de Pato

Arroz de Pato is a combination of rice and duck that's popular all over northern Peru. Muscovy duck was domesticated there by pre-Inca civilizations and it benefited from long, slow cooking. The dish is perfumed by a purée of cilantro and spinach that's used to cook the rice. And I was fortunate to find Muscovy duck breasts!

Ingredients serves 10 to 12

  • 5 duck breasts, about 3 to 4 pounds, Muscovy if you can find it
  • 5 dried guajillo peppers
  • 2 T red wine vinegar
  • 10 garlic cloves, peeled and pressed
  • 2 onions, peeled and diced, approximately 2 C
  • 1 red bell pepper, cored and diced, approximately 1 C
  • 2 t ground cumin
  • 2 t freshly ground pepper
  • 1 T salt
  • 2 bottles dark beer (I used Guinness)
  • 4 C water
  • 2 C baby spinach
  • 1 C organic cilantro, rough chopped + more for garnish
  • 4 T long grain rice
  • 2 C shelled peas


Destem and deseed the dried peppers. Place them in a small saucepan with 2 C of water and bring to a simmer. Cook the peppers until softened, approximately 15 minutes. 

Place the peppers, red wine vinegar, and enough of the soaking liquid into a blender so that it will blend nicely. Puree until smooth. Set aside.

Heat a pot over medium heat; I used an oval Dutch oven. Prick the duck breasts all over with a fork and place skin side down in the pot. Brown on both sides until the fat begins to render, approximately 10 to 12 minutes. Remove the browned duck breasts to a plate. Pour off the excess fat and reserve. 

Add 2 T duck fat back into the pot and add garlic. Stir and sauté for 1 minute. Add the onions and cook until beginning to soften, approximately 2 to 3 minutes. Add in the red bell pepper and cook until it soften, approximately 2 to 3 minutes. Season with cumin, salt, and pepper.

Pour in the beers, chile mixture, and 4 C water into the pot. Nestle the duck breasts in the pot and bring to a simmer. Cook, uncovered, until the duck is tender, approximately one hour. Remove the duck to a plate, again.

Add the spinach, cilantro, and one generous ladle-full of the hot duck broth to a blender. Process carefully and pour back into the pot.

Rinse the rice and drain or pat dry with paper towels. In a large pan, add 2 T of the reserved duck fat. Add the rice and stir to coat with the fat. Let the rice cook for a few minutes until the grains look dry and a little toasted.

Add the toasted rice to the hot broth. Bring to a low boil and simmer, uncovered, until most of the liquid has been absorbed, approximately 10 minutes. Reduce heat to low, add the peas to the top of the rice, cover the pot, and cook for another 10 minutes. Remove from the heat, uncover, and fluff the rice with a fork, incorporating the peas into the rice. Cover and let steam, off the stove, for 10 more minutes.

While the rice is finishing, shred the meat from the duck breasts. To serve, fold the shredded duck into the rice. Garnish with more cilantro. Serve hot.

Cochinita Pibil with Homemade Tortillas #EattheWorld

We're at the beginning of the second quarter of 2019! Time is flying by. Our #EattheWorld project, being spearheaded by Evelyne of CulturEatz, is a lively group of adventurous cooks and eaters. You can read more about the challenge.

And this month she has us traveling by tabletop to Mexico. Well, being a resident of California, we have access to lots of Mexican produce and products.

I made Prickly Pear Barbeque Sauce after raiding a friend's cactus.

I even arranged for a Mole Making Class with a bunch of friends.

I guess the exception to my access happened this month! The recipe that I wanted to make - humitas - requires fresh corn in their husks still. And it was a little bit early for that. So, I'll be sharing that recipe, hopefully, for Cinco de Mayo. For now, please take a look at the line up...

Check out all the wonderful Mexican dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

Cochinita Pibil with Homemade Tortillas

I've been dreaming about Ruth Riechl's Cochinita Pibil since I went to The Foodie Edition a couple of years ago. You can read about that here. So, I decided to just do it...and I invited over some of our friends to join the fun.

First, we took the boys to the park. Then we came back to the house and I put them to work, making tortillas. This crew spans ages preschool to high school and I have to say that I love watching these boys grow up and play together. And they are pretty darn handy in the kitchen, too.

Cochinita Pibil
Banana-Roasted Pork

Cochinita Pibil, Ruth explained, was something that she learned in the Yucatan. It's a spice-rubbed pork cooked in banana leaves. This recipe was inspired by her story and watching her prep the dish on a stage; so there may be some spices that I missed. But I think this is close. One thing that struck me about her recipe: She toasted her banana leaves. I've used banana leaves in many dishes from - Filipino Suman to Honduran Nacatamales and from Ugandan Chicken Luwombo to Steamed Fish from Tuvalu - but I have always just used them as is. Frozen and defrosted. But watching her run the leaves over a flame was a new technique for me. And, I'm not joking, you could smell the aroma from the center of the theatre!

Prepping Your Banana Leaves
As I said, I've always gotten the leaves frozen at the Filipino market. I found large, fresh banana leaves at the Mexican market last weekend. Wow! They were beautiful. I pulled out a culinary torch, sliced off the thick spine from the center, spread the leaves on a laundry rack, and put my Precise Kitchen Elf to work.

I loved watching the color change and the leaves turn shiny as he ran the flame across the leaves.

  • 1 package of fresh banana leaves, trimmed and prepped
  • two 2 to 3 pound bone-in pork shoulders
  • 2 T annatto seeds (these might also be called achiote seeds in your store)
  • 2 t mixed peppercorns
  • 2 t dried oregano
  • 2 t coriander seeds
  • 1 t cumin seeds
  • 1 whole cinnamon stick
  • 1/2 t red pepper chile flakes
  • 1/4 t cloves
  • 3 whole shallots, peeled
  • 6 to 8 whole garlic, peeled and pressed
  • 1/4 C vinegar (I used a banana vinegar from Mexico, but feel free to use whatever vinegar you have on-hand)
  • juice and zest from 2 organic limes
  • 2 t salt
  • 2 whole onions, peeled and quartered
  • 2 C stock (I used a homemade pork stock)
  • olive oil
  • For serving: picked red onions, picked carrots, homemade tortillas
  • Accompaniments: rice and beans

Put the spices - from the annatto seeds to the cloves - into a spice grinder; whirl to a powder. Place the garlic, shallots, vinegar, lime zest, lime juice, and salt in a food processor. Add in the spice blend and whirl until you have a thick paste.

Massage the spice paste into the pork, cover, and refrigerate overnight.

When you're getting ready to torch the banana leaves, remove the meat from the fridge. It should be room temperature.

Line two Dutch ovens or other heavy lidded pans with banana leaves. Place 1 quartered onion in each pan. Place the pork in the center and drizzle with olive oil. Pour the stock over the top and fold the banana leaves around the pork, tucking the loose ends into the pan.

Place the pan over medium to high heat and bring to a boil. You will have to listen as you want to keep it covered and not release the steam. Once you heat it boiling, reduce the heat to a simmer. Let the meat braise for 5 to 6 hours.

To serve, place the entire banana leaf-wrapped packet on a platter. Let diners shred off as much meat as they want. Serve with picked red onions, picked carrots, homemade tortillas, rice, and beans.

Homemade Corn Tortillas
click for the recipe post: here

Tuesday, April 9, 2019

Sakura Panna Cotta #FoodieReads

I have long been a fan of Isabel Allende since I read The House of the Spirits when I was in high school. But her recent works weren't on my radar until one of my best friends suggest The Japanese Lover* for our Lit Happens book group.

On the Page
This is a beautifully written story of love. Love attained. Love lost. And everything in between. Since historical fiction is always my genre of choice, I devoured this book.

At the center of the tapestry is Alma Belasco, a wealthy widow who has recently taken up residence at Lark House, a retirement home of sorts, and Irina Bazili, a employee at Lark House who takes care of Alma. And, though those are the two main threads, there are dozens of interwoven stories with characters from both those women's lives. We learn that Alma was a Polish Jew whose parents sent her to live with American relatives, the Belascos, in San Francisco. It's revealed that Irina, whose identity was carefully crafted to hide her from her past, is actually the child of Romanian immigrants.

But, the titular storyline revolves around Alma's life-long love affair with her childhood friend Ichimei who was the son of her American family's Japanese gardener. I am not going to reveal too much because it's a wonderfully written story that you should read, if you have the time, especially if you like historical fiction. Oh, and true to Allende's magical realism, a ghost makes an appearance!

I will give you a sense of Allende's prose though, with a foodie bent because this is a kitchen blog!

"The two women ate peacefully, savoring Asian dishes and ordering more popovers. A second glass of champagne loosened Alma's tongue, and on this occasion she talked about Nathaniel, her husband, who was nearly always part of her reminiscences..." (pg. 99).

"Before the first course they were served, courtesy of the chef, a spoonful of blackfish foam that seemed to her like it had been vomited by a dragon. Irina tasted it suspiciously..." (pg. 111).

"Instead of going out on excursions, which involved traveling, looking for somewhere to park, and having to be on their feet, they watched films on television, listened to music in their apartments, or visited Cathy with a bottle of pink champagne to go with the gray caviar that Cathy's daughter, a Lufthansa flight attendant brought back from her trips" (pg. 168).

And one quotation about Alma's tragic love... "Passion is universal and eternal throughout the centuries, she said, but circumstances and customs are constantly changing; sixty years on, it was hard to understand the insurmountable obstacles they had to face back then. If she could be young again, knowing what she now knew about herself, she would do what she did all over again, because she would never have dared reject convention and commit herself fully to Ichimei; she had never been courageous and had basically abided by the norms. ...At the age of twenty-two, suspecting their time limited, Ichimei and she had gorged on love to enjoy it to the full, but the more they tried to exhaust it, the wilder their desire became..." (pg. 263).

On the Plate
My creation for this post was inspired by this passage: "One Saturday, Nathaniel blindfolded her and told her he had a surprise for her. Then he led her through the kitchen and laundry and out into the garden. When he removed the blindfold and she looked up, she found she was standing beneath a cherry tree in blossom, a cloud of pink cotton" (pg. 46).

Actually, that a passage, first, had me watching video clips on how to make hand-pulled cotton candy. And even though I had my boys work out the match on the twists required to end up with over 10,000 strands - and the math works - I wasn't confident that I wanted to try to hand-pull cotton candy.

That led me to actual cherry blossoms and cherry blossom tea. Or so I thought - with the tea. It turns out that the 'cherry blossom' tea I ordered was really green tea with rose petals and cherries. I used it regardless.

Sakura Panna Cotta

I decided to make a coconut panna cotta with a cherry blossom gelée on top. And I suspended the blossoms in the gel to mimic the wispy clouds of pink cotton from the book. I will admit that the boys all complained about "the weeds in their dessert." Really, guys?!? 

Ingredients makes 4

Coconut Panna Cotta
  • 2 T water
  • 1 packet powdered unflavored gelatin
  • 1 C whole-milk plain Greek yogurt
  • 1 C coconut cream
  • 1/4 C granulated sugar
  • 1/2 t pure vanilla extract

Cherry Blossom Gelée

  • 1 C steeped cherry blossom tea, strained
  • 1 to 2 drops natural red food coloring (I get a vegetable-based dye at Whole Foods)
  • 1/4 C granulated sugar
  • 1 packet powdered unflavored gelatin


  • pickled cherry blossoms, approximately 8 or 2 per serving


Coconut Panna Cotta
Have four ramekins or glass dishes ready. I place them on a small baking sheet that fits in my fridge. Set aside.

Place the cold water in a small bowl and sprinkle the gelatin on top. Let soften for 5-10 minutes.

In the meantime, combine coconut cream, yogurt, sugar, and vanilla in a medium saucepan. Heat gently until the mixture just comes to a boil, stirring to dissolve sugar. Remove from heat and add the softened gelatin. Return pan to the stove and heat gently until the gelatin is completely dissolved, approximately 2 to 3 minutes.

Strain through a fine mesh sieve into a large measuring cup with a spout. Pour about 1/2 C into each dish. Let stand until cooled to room temperature, then  place in the fridge for 3 hours to chill until set. In the last hour of chilling, prepare the gelée.

Rinse the pickled cherry blossom in a fine mesh sieve under cool running water for 1 to 2 minutes. Then soak them in clean water until you need them. Set aside.

Cherry Blossom Gelée
Place strained tea and sugar in a small saucepan. Sprinkle the gelatin on the top. Let soften for 5 to 10 minutes. Place the pan on the stove and heat gently until the gelatin is completely dissolved. Remove from heat and stir in food coloring. If you are using chemical food dye, you can probably add it sooner, but the natural red turns purple when heated; it's made from beets! Strain through a fine mesh sieve into a large measuring cup with a spout.

To Finish
Remove the panna cotta from the fridge and pour a layer of cherry blossom gel over the top. Gently place a blossom or two in the gel. It will naturally spread its petals. Return the dishes to the fridge for another hour.

Serve chilled.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

Click to see what everyone else read in April 2019: here.

Monday, April 8, 2019

Food as Art + My Foodie Crush on Chef Cal #FoodNFlix

This month, I invited my fellow Food'N'Flixers to watch Spinning Plates*. You can read my invitation here.

Unlike other times I've hosted, I suggested this movie without having watched it ahead of time. So, it was a fun diversion one afternoon to sit down with my family, notebook in hand, and watch this documentary that looks at what goes into running a restaurant.

On the Screen
Spinning Plates looks at three very different restaurants: Michelin-rated Alinea in Chicago with Chef Grant Achatz at the help; Breitbach's Country Dining in Balltown, Iowa that's been operated by the Breitbachs for over a century and a half; and La Cocina de Gabby in Arizona that is newly opened and floundering.

Alinea, helmed by Achatz, "exists to guide you through an experience." And food there is a mixture of art, craft, and science with Achatz being at the forefront of molecular gastronomy. He offers a 25-course tasting menu with items that might take a handful of people more than half a day to make. During the film you see him scorching oak leaves and creating an elaborate dessert setting with multiple sauces and a meringue that might have been frozen with nitro instead of baked. It was hard to tell.

Breitbach's is a gathering place at the heart of the community. In fact they mention that six or seven people have keys to the place and open up, turn on the lights, and make coffee until the cooks get there. They serve good ol' home cooking from fried chicken to homemade pies.

Francisco Martinez opened Gabby's because his wife, who does all of the cooking, "cooks like an angel." For the Martinez family, the restaurant is how they pay their bills and their entire life. They have no employees; it's all family-run with Gabby's mom and sister pitching in. Martinez laments that his daughter is there all the time, that he doesn't have money to put her in preschool to interact and learn from other children. On the screen we see traditional beans and rice, tacos, tamales, and more.

Though the establishments are more different than alike, the director tries to bridge the gap in the stories, showing how the restaurateurs share similar philosophies. Each owner is passionate about his restaurant, and each mentions the grueling schedule. It's clear that owning a restaurant is less a vocation and more a way of life.

The month is still young. If you are inclined to watch Spinning Plates and are inspired to head into the kitchen, please join us at at Food'N'Flix. Who knows? I might just ring in again with some fried chicken or homemade tamales. We'll see how the weeks go.

On My Plate
Several years ago, I spent an incredible Saturday morning with Chef Cal Stamenov at Bernardus Lodge in Carmel Valley when I interviewed him for a Local Heroes story for Edible Monterey Bay. He had just received the honor of 'Best Chef' and Lucia 'Best Restaurant.'

The story came out in the Spring 2016 issue. Read it: in the digital version.

I decided that, like Achatz, Chef Cal is an artist in the kitchen. I wanted to share my most memorable dining experiences ever...and my foodie crush on this talented cook. And here are some of the photos I took that didn't make it into the publication.

I eagerly accepted Chef Cal’s generous invitation to return to Lucia for dinner. So, Jake and I dropped the boys off at my parents and we headed out to Carmel Valley for a dinner that - without hyperbole - is one of the best meals I've ever had.

Lucia tops my list. And, admittedly, I have a little foodie crush on Chef Cal now.

Though the entire menu was appealing, Jake and I opted to indulge in the Chef’s Tasting Menu with wine pairings.

We began with Foie Blonde, where crisp chicory leaves were a fresh foil to the Hudson Valley foie gras atop toasted buttery brioche drizzled with black truffle vinaigrette. Sommelier Jeff Jung poured Teutonic Wine Company’s ‘Rust Bucket’ an Alsatian Blend from Oregon.

Next was a dish Stamenov had shown me earlier that day: Monterey Bay Red Abalone. Housemade spaghetti was swirled with pancetta and a soft egg to form a tight nest on which the abalone rested.

The wine that Jung selected - Château Crémade Rhône Blend, Provence 2008 – was a surprising delight. Vastly preferring red wines to white, I didn’t expect this Chenin Blanc to captivate me. But it was simultaneously creamy and floral, like a fine cheese.

The Colorado Lamb was paired with Madeleine’s Rue de Champs Cabernet Franc made by Damien Georis. Jake had ordered the venison and we passed the plates between ourselves. I think we had stopped talking at that point, lost in our own appreciation for the food in front of us.

The dessert course was a Meyer Lemon Soufflé Tart with Candied Buddha’s Hand Citron and Honey Ginger Ice Cream. I know Stamenov has a Buddha’s Hand Citron tree and surmised that those delicate ribbons were from his orchard. Accompanying the dessert was Bernardus’ Late Harvest Sauvignon Blanc 2009, a veritable dessert on its own.

True to his authentic generosity, and probably remembering that I admitted I much preferred a cheese course to dessert, Stamenov lavished us with additional courses, including a cheese course. We tried the Despearado, a raw cow’s milk cheese, from Cato Corner Farm in Connecticut. It has both a custard-like outside with a slightly chalky center. The rind is washed with fermented pear mash and pear eau de vie from Westford Hill Distillery.

They even sent us home with homemade truffles, artisan caramels, and sugar-crusted shortbread.

Without question, it was the one of the most sumptuous meals I’ve ever had. I may never make it to Chicago to eat at Alinea but I can rest assured that I have experienced food as art at Lucia.

Is it pretentious to quote your own article?!? Well, I'm going to do it anyway. "Stamenov’s a pure artist. Generous mentor. Hero."

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.

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