zoramargolis Posted September 2, 2011 Share Posted September 2, 2011 salade niçoise roasted apricot and sweet cherry compote with Greek yoghurt 2010 Huber grüner veltliner Link to comment Share on other sites More sharing options...
weezy Posted September 3, 2011 Share Posted September 3, 2011 strip steak with Montreal steak seasoning tossed green salad with feta and watermelon, dijon mustard & balsamic vinagrette 2008 BV Napa Valley cab half a leftover chocolate & almond croissant from Firehook for dessert Link to comment Share on other sites More sharing options...
Anna Blume Posted September 3, 2011 Share Posted September 3, 2011 Okra waiki Noodle-rice pilaf Tzatziki Figs Link to comment Share on other sites More sharing options...
zoramargolis Posted September 3, 2011 Share Posted September 3, 2011 Okra waiki ? Link to comment Share on other sites More sharing options...
lperry Posted September 3, 2011 Share Posted September 3, 2011 Last night was a tomato paella with some medium-sized cherry tomatoes from the garden. These will be one of the few from this year that I plant again. Tonight was an early, all garden dinner. Multicolored carrots with brown butter, honey, and thyme. Steamed "Grandma's Mushroom" pole beans with butter and coarse salt. A grill-roasted beet, beet greens, and feta salad in a walnut oil/sherry vinaigrette. A falanghina. Feudi San Gregorio, probably. Link to comment Share on other sites More sharing options...
Pat Posted September 3, 2011 Share Posted September 3, 2011 Leftover tomato, cucumber, red pepper, salami, and buffalo mozzarella salad with vinaigrette Chicken tacos (blue and yellow corn tortillas) with romaine, tomato, red onion, jalapeno, jack and cheddar cheeses; sour cream Pinto beans Link to comment Share on other sites More sharing options...
kirite Posted September 4, 2011 Share Posted September 4, 2011 Leftover tomato, cucumber, red pepper, salami, and buffalo mozzarella salad with vinaigrette Chicken tacos (blue and yellow corn tortillas) with romaine, tomato, red onion, jalapeno, jack and cheddar cheeses; sour cream Pinto beans Fresh Fig Salad. We bought some figs at our farmers' market and cut them into quarters. We marinated them for 10 minutes in a mixture of diced shallot, honey, balsamic vinegar, vegetable stock, and olive oil. Then we put them in arugula and crumbled goat cheese. It was very, very good. Link to comment Share on other sites More sharing options...
Heather Posted September 4, 2011 Share Posted September 4, 2011 Sometimes it's not what you eat, but who is at your table. We had a simple pesto pizza with a green salad, and my kids had their Grammy visiting with them for the first time since Christmas. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 4, 2011 Share Posted September 4, 2011 ? Paula Wolfert's recipe more or less for an Eastern Med. dish. Rings of okra flavored w bell & hot pepper paste approximating something w Aleppo pepper, garlic, ground beef, ground coriander, tomato paste and lemon are about it (plus oil to fry, salt, pepper and a little sugar). Not at all slimy w good, fresh okra. Link to comment Share on other sites More sharing options...
lperry Posted September 6, 2011 Share Posted September 6, 2011 Brown rice penne tossed with roasted cherry tomatoes, basil chiffonade, and fresh goat's cheese. The tomatoes are coming to and end... Link to comment Share on other sites More sharing options...
Pat Posted September 6, 2011 Share Posted September 6, 2011 Deviled eggs with butter and truffle salt Steak salad (romaine, tomato, roasted red peppers, buffalo mozzarella, corn, croutons; vinaigrette) Pasta shells with tomato, mushroom, cheese sauce Link to comment Share on other sites More sharing options...
Anna Blume Posted September 6, 2011 Share Posted September 6, 2011 Penne alla panna con carciofi e porcini Salad of red leafed lettuce, one yummy [name vs. assessment] pepper, haricots verts and red onion Handful of plums *********** Not brave enough yet to try the paw paws I picked up at the farmers market on Sunday. I'd start a new topic, except how many people (besides earnest locavores and trendy restaurateurs) are interested in North America's indigenous fruit? George Washington liked them chilled for dessert. Other suggestions welcome, though not jokes about post-operational cats, please. Link to comment Share on other sites More sharing options...
lperry Posted September 6, 2011 Share Posted September 6, 2011 Not brave enough yet to try the paw paws I picked up at the farmers market on Sunday. I'd start a new topic, except how many people (besides earnest locavores and trendy restaurateurs) are interested in North America's indigenous fruit? George Washington liked them chilled for dessert. Other suggestions welcome, though not jokes about post-operational cats, please. Yum! They are like cherimoyas or guanabanas (same family.) You can chill and eat, or make sorbet or ice cream. Make sure they are really soft ripe, though. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 8, 2011 Share Posted September 8, 2011 Yum! They are like cherimoyas or guanabanas (same family.) You can chill and eat, or make sorbet or ice cream. Make sure they are really soft ripe, though. I think they will take some getting used to. Custardy consistency is something I ought to appreciate. Huge seeds in small fruit w little flesh. ****************** Great dinner tonight, thanks to Ottolenghi's Plenty: Tamara's ratatouille Butter-fried canary beans w sumac Sourdough whole wheat Honey-roasted peach w vanilla whipped cream Favorite part, honestly, was the unsweetened whipped cream made from Clear Spring's heavy cream. Can't remember any better cream ever in my life. Second favorite: the ratatouille. Made w carrot vs. parsnip and entire small butternut squash, skipping potato. Technique and combination of vegetables great: you fry vegetables incrementally in two groups (I mixed olive oil and canola), then combine all to simmer for half an hour, then roast in hot oven for another half an hour. Love the resulting textures and imagine flavors will be even better tomorrow. Includes haricots verts which are a nice touch. Beans based on a recipe for dried lima beans. Also substituted slivers of red onion for scallions, skipped the sorrel and snipped chives for herb; chevre vs. feta because that's what I had. Again, like the method--sort of refried beans without the mashing. Link to comment Share on other sites More sharing options...
goodeats Posted September 8, 2011 Share Posted September 8, 2011 Not brave enough yet to try the paw paws I picked up at the farmers market on Sunday. I'd start a new topic, except how many people (besides earnest locavores and trendy restaurateurs) are interested in North America's indigenous fruit? A renewed interest, posted in WaPo. Very timely, AB! Link to comment Share on other sites More sharing options...
squidsdc Posted September 8, 2011 Share Posted September 8, 2011 A renewed interest, posted in WaPo. Very timely, AB! You are quick! I had a window open and was just about to search for the link! I'm interested enough to search out the pawpaw at a farmer's market this weekend. Link to comment Share on other sites More sharing options...
monavano Posted September 8, 2011 Share Posted September 8, 2011 Oven roasted split chicken breast with Herbs de Provence, garlic powder, s&p and a pat of butter. Roasted on a bed of carrots, celery and onions. I allowed the vegetables to caramelize a bit before adding stock to the pan so we'd have a nice jus at the end. Spring Valley green beans with caramelized shallots, white wine vinegar and butter (kind of a buerre blanc). Smashed Yukon potatoes with buttermilk and cream cheese. Link to comment Share on other sites More sharing options...
Pat Posted September 8, 2011 Share Posted September 8, 2011 Last night: Brown sugar bacon-wrapped jalapenos stuffed with cheddar and cream cheeses Chicken tacos with pinto beans Planned for tonight: Toasted cucumber-prosciutto-cream cheese finger sandwiches Homemade tortilla chips and guacamole Mixed green salad with pickled peaches, tomatoes, toasted pecans and blue cheese or feta Bacon-wrapped figs Lamb cumin meatballs Eggplant Orzo with Toasted Hazelnuts Link to comment Share on other sites More sharing options...
Anna Blume Posted September 9, 2011 Share Posted September 9, 2011 You are quick! I had a window open and was just about to search for the link! I'm interested enough to search out the pawpaw at a farmer's market this weekend. Wish the article were more informative and based on local/personal experience. Window for purchase isn't big, but I got mine last weekend at the Dupont Circle farmers market from Farm at Sunnyside; one of the guys bothered to climb the trees in the exquisite surroundings and brought them to town. The only other farmer I've seen forage paw paws is Eric of Country Pleasures (also at Dupont Circle). The article does mention a few other farmers markets in the area and I know I saw Good Fortune Farm pull up to America Eats 1-2 weeks ago since José Andres got it in his head that he needed the native fruit there. Link to comment Share on other sites More sharing options...
squidsdc Posted September 9, 2011 Share Posted September 9, 2011 Wish the article were more informative and based on local/personal experience. Window for purchase isn't big, but I got mine last weekend at the Dupont Circle farmers market from Farm at Sunnyside; one of the guys bothered to climb the trees in the exquisite surroundings and brought them to town. The only other farmer I've seen forage paw paws is Eric of Country Pleasures (also at Dupont Circle). The article does mention a few other farmers markets in the area and I know I saw Good Fortune Farm pull up to America Eats 1-2 weeks ago since José Andres got it in his head that he needed the native fruit there. The article mentioned a local grower, Stanton Gill, plans to have them at the Kensington Farmers Market on Saturday and the Olney Farmers Market on Sunday, which are both accessible to me. Hopefully I'll be able to get to one of the markets this weekend, and hopefully the rain will not interfere! (and with that post I'm batting a thousand!) Link to comment Share on other sites More sharing options...
Xochitl10 Posted September 11, 2011 Share Posted September 11, 2011 Tilapia tacos in corn tortillas with mango salsa Black beans with chorizo Steamed brown rice Link to comment Share on other sites More sharing options...
qwertyy Posted September 12, 2011 Share Posted September 12, 2011 Fresh peaches roasted with Toigo apple and peach blossom honey, vanilla, a squeeze of lime, and a touch of salt. Pondhopper Oregon goat cheese from Cowgirl. G&T with lime. My tastes are getting stranger by the day. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 12, 2011 Share Posted September 12, 2011 Yum! They are like cherimoyas or guanabanas (same family.) You can chill and eat, or make sorbet or ice cream. Make sure they are really soft ripe, though. My first impressions: 1) yuck and 2) lots of effort in separating minimal flesh of fruit from huge seeds in small pawpaws. As to the yuck-factor, one of the farmers who spoke to the author of the article in the Post says there's a gene in the fruit that determines whether it will be sweet or bitter upon ripening. At his place, they test for taste and then cut back the plants that prove bitter and retain only those that are palatable. ************** Dinner last night: Scrambled eggs and buttered, toasted Walnut-raisin sourdough from Atwater's (first purchase--wonderful loaf!) Bartlett pear. Sigh. Fall. Not going for peaches anymore. Link to comment Share on other sites More sharing options...
ktmoomau Posted September 12, 2011 Share Posted September 12, 2011 Last night I made roast beef and a potato, squash Parmesan casserole/tart that didn't use eggs or cream, but was very good. We were watching Mad Men all afternoon (just started from the beginning on Netflix instant) and I was laughing that my husband got the best of both worlds, I work and make dinner. But nothing near as complex as what they make except on some weekends. Although if he comes home and dinner isn't made he understands he is expected to order take-out or delivery or take me out. Link to comment Share on other sites More sharing options...
monavano Posted September 13, 2011 Share Posted September 13, 2011 Sat.night was a Greek shrimp, feta and artichoke pasta dish. Sunday, I braised beef shanks and tail. Today, I shredded the meat from the bones and served over cheddar rosemary polenta. Link to comment Share on other sites More sharing options...
goodeats Posted September 13, 2011 Share Posted September 13, 2011 Tofu, spinach and egg swirl soup. Broth base = kombu. Sort of a half step toward healthier eating. Link to comment Share on other sites More sharing options...
MsDiPesto Posted September 13, 2011 Share Posted September 13, 2011 Finally made something I've always wanted to try. Linguini Aglio et Olio. Some Trader Joe's herb and garlic linguini, 3 cloves of garlic (pre-minced), olive oil, and a few shakes of red pepper flakes. I added some grated parmesan, and it was delicious. Followed by a salad of butter lettuce, arugula, cherry tomatoes and a little white balsamic vinegar. Link to comment Share on other sites More sharing options...
The Hersch Posted September 13, 2011 Share Posted September 13, 2011 Finally made something I've always wanted to try. Linguini Aglio et Olio. Ahem. I'm sure your dish was delicious, but, as Marcella says:Romans say "spaghetti aio e oio" as though it were one word, and they would as soon expect another pasta to be in the combination as the moon to change its course. -- Essentials of Classic Italian Cooking, p. 170 Link to comment Share on other sites More sharing options...
Anna Blume Posted September 14, 2011 Share Posted September 14, 2011 ^Resourcefulness is a trait of "cucina povera", so whatever's in the house is all good. ****************** Raw fennel to snack on while preparing scallops w fennel-chive cream and rice. Link to comment Share on other sites More sharing options...
Heather Posted September 14, 2011 Share Posted September 14, 2011 Salad supper: lettuce, cucumber, tomato, chick peas, feta, olives, tahini dressing pan-grilled sausages whole -wheat sourdough with butter & Maldon salt Sam Adams Cherry Wheat beer Blood orange sorbet This is probably the last of the hot weather. I'm looking ahead to soups, stews and cornbread. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 15, 2011 Share Posted September 15, 2011 This is probably the last of the hot weather. I'm looking ahead to soups, stews and cornbread. Well, I jumped the gun since there has been a small cabbage in the back of the fridge for a couple of weeks now and I've had enough slaw: Marcella Hazan's winter meatballs w garlicky "braised" cabbage and a couple of tomatoes Lemon-glazed carrots w chopped fennel fronds Concord grapes Link to comment Share on other sites More sharing options...
Pat Posted September 17, 2011 Share Posted September 17, 2011 This has been a pretty haphazard week, eating the last of the leftovers I left for my husband to have while I was away and doing quick shopping for new provisions. I usually make detailed shopping lists based on menu plans, but the only things I had planned when I put my list together were stuffed zucchini and a potato gratin. I was tired and wanted to get enough food for a few meals without detailed planning. I picked up a tuna steak at the Eastern Market fishmonger for Tuesday night's dinner and planned grocery shopping for the next day. Whole Foods had no ground lamb when I went on Wednesday but I was set on making stuffed zucchini. I improvised by buying ground beef instead but really wanted lamb for my zucchini that night. So I stopped at Union Meats at Eastern Market later in the day and bought ground lamb too. The butcher there told me there has been a lamb shortage for the past two years (also leading to higher prices). I buy lamb often enough that I should have been aware of this, I'd think, but I had no idea until the butcher at Whole Foods said they were having trouble getting lamb. When I brought this up with the second butcher, I got a very detailed explanation. He also told me about the three places they get their lamb from, and they are all relatively or very local. Since I already had ground beef and needed to use that quickly, the next night I opened a package of hotdogs that had been in the meat drawer since a previous shopping trip, made up a small batch of chili, and we had chili dogs. (I had bought hotdog buns at Giant figuring I'd just make regular hotdogs with what was in the refrigerator.) Whatever it was with me and ground meat, I'm not sure, but I also had impulsively bought sausages at Whole Foods--both pork chorizo and something called Santa Fe (I'm figuring they have chilies in them ). I had bought poblanos for no real reason and I thought I might roast them to put in the chili, but I used jalapeno instead, so last night was baked chiles rellenos with chorizo and mushrooms. Shopping without a real list for the first time in a while has definitely reminded me of the value of a list. I really bought some pretty random stuff . Tuesday Seared peppered tuna steak Leftover eggplant with orzo Wednesday Leftover romaine and tomato salad Lamb and rice stuffed zucchini Thursday Chili cheese dogs (Wellshire uncured franks on Martin's potato rolls) Utz Potato chips Friday Chorizo-and mushroom-stuffed roasted poblanos with Monterey Jack cheese Link to comment Share on other sites More sharing options...
Fishinnards Posted September 17, 2011 Share Posted September 17, 2011 chapatis, butternut squash (with tomatoes, chillies, cumin seeds and mango powder), chana dal (with fresh chillies, ginger, garlic, onion, cumin, lemon, and cashews) green beans (with tomatoes, garlic, ginger, cumin, coriander, chillies, and tamarind), potatoes (with garlic, ginger and fennel seeds), yogurt (with shallots and roasted cumin). Founders Breakfast Stout. Link to comment Share on other sites More sharing options...
Sundae in the Park Posted September 18, 2011 Share Posted September 18, 2011 Potstickers and wontons last night, and Hong Kong-style pan-fried noodles tonight using the egullet recipe here. Then we have to lay off the fried for awhile. Link to comment Share on other sites More sharing options...
monavano Posted September 19, 2011 Share Posted September 19, 2011 Yesterday I made a lovely lasagna using a turkey bolognese (Marcel Hazan recipe), homemade ricotta (milk, cream and lemon juice), mozzarella and marinara made from Garner's seconds. I also tried out lasagna noodles made from semolina and Jerusalem artichoke flour (Whole Foods). Ben and Jerry's Red Velvet Cake for dessert. Link to comment Share on other sites More sharing options...
monavano Posted September 19, 2011 Share Posted September 19, 2011 EF sirloin of veal made into a roulade. I cut the bone out, pounded it and stuffed with Blue Ridge smoked mozzarella, provolone and spinach. Seared then simmered in marinara. Rabe with chili flakes and Pecorino. Rosemary potatoes. A nice salad to start, topped with cubed South Mountain Creamery sundried tomatoes cheddar-- this stuff is good! Link to comment Share on other sites More sharing options...
Pat Posted September 20, 2011 Share Posted September 20, 2011 Meatloaf sandwich on toasted English muffin (with banana peppers a little bit of mashed potato) Mini chili dogs on potato rolls Okra in tomato sauce with hot pepper flakes Link to comment Share on other sites More sharing options...
kirite Posted September 20, 2011 Share Posted September 20, 2011 Meatloaf sandwich on toasted English muffin (with banana peppers a little bit of mashed potato) Mini chili dogs on potato rolls Okra in tomato sauce with hot pepper flakes Grilled swordfish and orzo with feta, black olives, and sun dried tomatoes. But the star was a salsa made with mango cubes, diced and seeded cucumber, red onion, fresh mint, and a hit of lime juice. Delicious and incredibly healthy. Would not be found at America Eats. Link to comment Share on other sites More sharing options...
Pat Posted September 23, 2011 Share Posted September 23, 2011 Saffron-dried cherry scones with butter Frisee and baby arugula salad with yellow pear tomatoes, cucumbers, shredded carrots and toasted pecans; poppy dressing Pot roast with potatoes, shallots, and carrots I haven't made pot roast in a long time, and this came out really well. I feel like I cooked it forever, starting on the stovetop and finishing it in the oven. It was just absolutely falling apart tender and delicious. The liquid was red wine and boxed beef stock. The scones had been in the freezer since they were leftover from the spring picnic. They were all right but a little worse for the wear after four months in the freezer. Link to comment Share on other sites More sharing options...
Anna Blume Posted September 24, 2011 Share Posted September 24, 2011 Turkey thigh burger w red onions and tzatziki Sylvester's succatash w fresh pole lima beans and herbs Honeycrisp apple Link to comment Share on other sites More sharing options...
kirite Posted September 24, 2011 Share Posted September 24, 2011 Turkey thigh burger w red onions and tzatziki Sylvester's succatash w fresh pole lima beans and herbs Honeycrisp apple Grilled swordfish with lemon pepper seasoning and olive oil cooked three minutes on each side Brussel sprouts in a mixture of shallots, fresh dill, lemon juice, whole grain mustard, and olive oil Tabbouleh from Nourish Market Link to comment Share on other sites More sharing options...
Pat Posted September 24, 2011 Share Posted September 24, 2011 Baby arugula salad with tomato and cucumber; vinaigrette Leftover haddock cakes on a bed of frisee with horseradish tartar sauce Link to comment Share on other sites More sharing options...
Fishinnards Posted September 25, 2011 Share Posted September 25, 2011 Last night, mostly Indian restaurant food (i.e. Punjabi food). Murgh tikka (chicken kebabs) dusted with chaat masala, Baigan Bharta (roasted eggplant), Dal Makkhani (creamy spiced beans), basmanti rice with swiss chard, green tomato chutney, and chapatis. Today I'm harvesting a bunch of my holy basil to make drunken noodles for a neighborhood block party. Link to comment Share on other sites More sharing options...
Xochitl10 Posted September 26, 2011 Share Posted September 26, 2011 Japanese comfort food night: Broiled tofu with miso/black sesame/ginger juice topping Miso soup with seaweed and sliced mushrooms Brown rice with corn Link to comment Share on other sites More sharing options...
bettyjoan Posted September 26, 2011 Share Posted September 26, 2011 Small dinner party with my parents and their best friends... * Butternut squash, sage, and ricotta crostini * Assorted TJ's dips (the caramelized onion disappeared the fastest), served with carrots and crackers/pita * Goat cheese and pear stuffed pork loin * Spinach salad with pears, sunflower seeds, baby heirloom tomatoes, and pea shoots, with TJ's champagne pear gorgonzola vinaigrette * Salted caramel brownies Link to comment Share on other sites More sharing options...
Fishinnards Posted September 26, 2011 Share Posted September 26, 2011 Holy Basil harvest Noodles of the drunks (ผัดขี้เมา) Link to comment Share on other sites More sharing options...
ktmoomau Posted September 26, 2011 Share Posted September 26, 2011 Noodles of the drunks (ผัดขี้เมา) Ooh that looks fantastic... You don't have a recipe do you? I have lots of small cherry tomatoes I need to use. Link to comment Share on other sites More sharing options...
Fishinnards Posted September 26, 2011 Share Posted September 26, 2011 Ooh that looks fantastic... You don't have a recipe do you? I have lots of small cherry tomatoes I need to use. Pad kee mao (drunk stir fry) can be made lots of different ways. You can have it without noodles and serve it with rice. You can stir fry it with rice instead of noodles. Some people add baby corn, bean sprouts, or other vegetables. I prefer lots of holy basil. As a noodle dish it is usually served with condiments (white sugar, dried hot pepper powder, chillies in vinegar, fish sauce). You can also throw a little Chinese rice wine or whiskey in there. It should be really spicy hot as well, because it's for the drunks. Here's how I make it. All measurements are approximate. 1/2 lb. Fresh rice noodles (comes in 2lb packages @ Bangkok 54) sliced into 1" wide strips and separated 3/4 cup packed holy basil leaves (substitute Thai basil and/or mint) 1 T peanut oil (or any vegetable oil) 1 T chopped garlic 1 T sliced shallots 5-6 (or 6-8) chopped small hot Thai chillies (prik ee nu) (add more if you want) 1/4 lb. ground or chopped meat (chicken, beef, or pork) 1/2 tsp. ground white pepper (or black pepper, or fresh green peppercorns) 1 1/2 tsp. oyster flavored sauce 2 tsp. Thai sweet dark soy sauce (or chinese dark soy and more sugar, or kecap manis) 1 tsp. palm suger (or reg sugar) 1 1/2 T fish sauce 5 cherry tomatoes, halved (or more) 2-3 red or green long chilies (prik chee fah) sliced (optional) Heat oil in a frying pan or wok on high heat. When hot add the garlic and then the shallots. Stir fry for about 30 sec or until fragrant. Add the chopped prik ee nu and fry till you cough or sneeze (30 seconds). Add meat and fry till browned and almost cooked. Add sugar, pepper and oyster sauce and stir. Add soy and fish sauce and stir. Add basil and stir till wilted and immediately add noodles and tomatoes. Stir till noodles are soft (about 30 seconds). Add prik chee fah chilies and serve. Link to comment Share on other sites More sharing options...
zoramargolis Posted September 29, 2011 Share Posted September 29, 2011 building my blood count back up: first dinner I've cooked solo in a few weeks. seared veal liver with caramelized onions, criminis, bacon, pan reduction sauce with balsamico, marsala and veal stock baked potato Link to comment Share on other sites More sharing options...
Pat Posted September 29, 2011 Share Posted September 29, 2011 building my blood count back up: first dinner I've cooked solo in a few weeks. seared veal liver with caramelized onions, criminis, bacon, pan reduction sauce with balsamico, marsala and veal stock baked potato I'm glad you're able to get back into the kitchen more. Liver, onions, and bacon was one of my dad's favorite meals. He had an ulcer and generally avoided onions, but would eat them with liver. Tuesday night: Radicchio, fennel and Belgian endive salad with oranges and almonds; sherry-orange vinaigrette Tortellini soup Roasted cremini mushrooms Roasted yellow beets with rosemary last night: Antipasto salad [leftover radicchio salad with provolone, prosciutto, and roasted red peppers]; sherry-orange vinaigrette Garlic toasts Chicken breasts stuffed with roasted red pepper strips and garlic-chive Boursin cheese, served over beet greens cooked with garlic, balsamic vinegar, and bread crumbs Link to comment Share on other sites More sharing options...
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