Month: September 2014

Hayman Island Chicken Salad

Don’tcha just love it when bits of your life just seem to fit together?   This Hayman Island Chicken Salad pretty much joined all the dots for me last week.

Hayman Island Chicken Salad
Hayman Island Chicken Salad

 If last week my life was a movie, this week is a jigsaw.

I have always been inordinately fond of a jigsaw. I think it stems from being an only child and it being one of the things I could do alone.  We have been doing some jigsaws at work recently and it has been awesome.  We set them up in the kitchen so, at lunch time or randomly through the day, people can go in a do a piece or two. 

Although, just between you and me, I think the lady who is bringing them in secretly  hates us.  Not for her the art prints which are my favourites or the Alpine scenes and waterfalls of my childhood,  No way,  Uh uh…She likes the impossipuzzle.  We had only just recovered from #2 which was this:

My PhotoFy_09_29_09_27


No, not a series of pieces thrown on the table.  The top one is the picture.The bottom one is a close up.  It was only five hundred pieces and it took us three weeks to complete!  It also  left us shattered remnants of human beings.  Then she brought in number 3. 

Cat Impossipuzzle
Cat Impossipuzzle


















Yep, no borders and five extra pieces.  Not to mention a plethora of cats that all look the same  She really does hate us. 

There was some weirdness as well.  We finished puzzle #2 on a Friday but left it out so people could admire our puzzle making skills and laud us accordingly.  No change on Monday. However, when I came in on Tuesday, someone had removed the four corner pieces.  They hadn’t taken them or thrown them away.  Just removed them and left them on the table.  Who or why?  No idea.  I work with some strange people.

But enough of the literal, here’s the metaphorical.

After eating my weight in bacon whilst being obsessed with Fruity Devils I felt the need for some slimming.

I also had some left over pineapple and oranges and Rosemary Mayne Wilson’s Salads For All Seasons.

S4AS Cover

 There is a section on diet salads in the book however it contains recipes like this

 Cottage Cheese Mould

 And this:

 Curried Lamb Mould

 I don’t know, maybe I’m just being picky but if I was making a recipe that I wanted people to eat, I’d think twice about having the word “mould” in the title.  Just saying. Maybe that was  Rosemary’s cunning plan.  You are so repulsed by the name of the food that your appetite is automatically reduced.  Then you realise it’s either cottage cheese and pineapple juice (note, you don’t even get the pineapple) or lamb and curry powder in gelatine and what’s left of it disappears all together.  Voila.  I suppose it’s one way to get skinny!

Handily, not all of Rosemary’s recipes are that disgusting.  I made my version of her Hayman Island Chicken Salad which used up my leftover oranges and pineapple.  It was pretty tasty and looked quite pretty with the green from the avocado, celery and spring onion, the orange from the oranges (duh) and the yellow pineapple.  Mango would also be great in here and would add to the tropical vibe. I have shown it here as a sandwich but I also took some into work for lunch and it was great just as a salad too.  Also, there was no avocado in the original.  I just had one that needed to be used….

Hayman Island Chicken Salad3
Hayman Island Chicken Salad3

 There is no explanation given the Salads For All Seasons as to why this recipe is named after Hayman Island which is a holiday resort on the Great Barrier Reef.  I can only assume it was served there back in the 1970’s.  It is possibly the thing in the white dish front and centre below.

Hayman  Island Buffet via Vintage Queensland
Hayman Island Buffet via Vintage Queensland

So I had made my Hayman Island Chicken Salad and then, in a coincidence weirder than someone removing the corner pieces from a jigsaw, I happened to glance at the cover of this month’s Gourmet Traveller which had been sitting on my coffee table unread for a couple of weeks. (It actually made an appearance last week, slightly obscured by my huge glass of wine…)

My PhotoFy_09_19_21_58

And totally obscured by my hot sauce was this!

My PhotoFy_09_29_22_26

Coincidence?  I don’t think so.  I think the universe is trying to tell me something. And I’m fairly sure that it is that I need to get to Hayman Island pronto.

You see, I read that article and there is no mention of a chicken salad. Nor does it appear on any of the resort menus.

Which is, as far as I am concerned a travesty.


 I feel it is my duty, no my mission, to bring this salad to the attention of the resort owners. I would be quite happy to spend a weekend working with the chefs to bring help back this piece of  Hayman Island history.   Although…we would probably need to match it with some wines and a cocktail or two.  Hmm…maybe I’ll need a week.

And we needn’t go all out with the retro vibe.  The outrigger canoe as a buffet table?  That can stay gone.

And I’m not greedy.  I don’t need the $10,600 a night penthouse.  I have simple tastes.  The $1990 per night beach villa with private pool will be just fine. 

Hayman Island Beach Villa

How glorious does that room look?  The only downside is that now I have that Coldplay song running through in my head.

As do you now too.  Don’t thank me.  You’re more than welcome.

All together now…Para, para, paradise…..Whoa-oh-oh oh-oooh oh-oh-oh.

So what do you think of my chances of getting the all expenses paid trip to Hayman to act as historical cuisine consultant to the chefs? 

Yep. Me too.  (Sigh). 

Oh well, at least I have the salad!

Have a great week!

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Hayman Island Chicken Salad

Hayman Island Chicken Salad


  • 4 cups cooked chicken
  • 1 cup celery, chopped
  • 1 tbsp spring onion, chopped
  • 1 tbsp capers
  • 1 avocado, flesh cut into cubes
  • 2 oranges, segmented (the original recipe called for tinned mandarin segments)
  • 1 can pineapple pieces
  • 2 tbsp slivered almonds, toasted
  • 3/4 cup mayonnaise
  • 2 tsp lemon zest
  • dash of tabasco sauce (optional)
  • 1 tbsp lemon juice
  • salt & pepper


  • Combine the chicken, celery, spring onions, capers and lemon juice.
  • Chill for 1 hour.
  • Mix lemon zest, tabasco if using, and mayonnaise. Chill.
  • At serving time, add the pineapple, avocado and oranges to the chicken mix.
  • Gently add the mayonnaise and carefully mix through.
  • Season to taste
  • Top with almonds and serve.




Fruity Devils…. and a Life Check

  Ever have those moments where you take a good long hard look at yourself and wonder how on earth you ended up in a certain place? Where your life took that turn?

I had one of those tonight.  And it wasn’t pretty. Unlike these Fruity Devils which we will get to in due course. 

Fruity Devils1
Fruity Devils1

 So, let’s imagine my life as a movie.  Not a very glamorous movie.  But a movie nonetheless. We’ll start with a close up…

Eight o’clock Friday night and I am sitting alone. At home.  Wearing a sweatshirt that had seen better days about five years ago and yoga pants.  Well, that’s what the shop I bought them in called them.  They may have never seen the inside of a yoga studio or known a down dog but technically they are yoga pants.

None of that is is the problem.  He has a new job where he is working nights and I am perfectly comfortable both in my own company and with my attire. 

My PhotoFy_09_19_21_56

So, lets draw the camera back and see where the problem may lie.  Sitting on my lap is a plate of chopped up bananas smothered in peanut butter, wrapped in bacon and grilled.  I had a grand idea to do a take on a Devils on Horseback and call it Elvis on Horseback.  It didn’t really work…Anyway, bacon and peanut butter is admittedly  not the healthiest combination on earth but it wasn’t that that had me cringing either.  I count eating weird stuff as R&D.  I’m eating it so you don’t have to!  And you, know sometimes in this blogging lark you have to take the (super) crunchy with the smooth. 

And boom! 

That peanut butter gag was like the Spanish Inquisition.  (Because no one expects the Spanish Inquisition). 

I’ll stop now. 

Maybe the problem will be apparent if we draw the camera back even further…

My PhotoFy_09_19_21_58
  Yes, that is a very hefty glass of wine in front of me…could that be what has me in a such a state of consternation?  Drinking alone? Am I worried about some incipient alcoholism /the state of my liver / my ability to get up and go the gym tomorrow morning?

No, no and resoundingly no.  It’s Friday, it’s been a long, hard week and if a girl wants a drink in the privacy of her own home, she should be able to have one.  Or two.  Don’t judge me.

Peachy Devils with Pomegranate Molasses
Peachy Devils with Pomegranate Molasses

 So what it is?  Why am I pausing for a moment of reflection? Not that I am alone at home on a Friday night, wearing let’s just call them “comfortable” clothes; not that I am eating a banana smothered in peanut butter then wrapped in bacon; not that I am drinking alone but that I am doing all of the above whilst watching a movie where Robert Pattinson is playing Salvador Dali. 




I really need to re-evaluate some of my life choices.  I may need professional help.  Or at the very least some movie recommendations….

Pineapple Devils
Pineapple Devils


Who on God’s green earth thought that was a good idea?  (Me apparently seeing as it was on my Netflix queue).  But then again, I’m alone at home on a Friday night eating bacon, bananas and peanut butter!  My judgement is at best questionable. 

But apart from me, who else thought it was a good idea?  It’s TERRIBLE. Well, to be honest, the film itself is probably not so bad.  R Patz, however is more wooden than the stake that should have been driven through his cold dead heart in any one of the billion Twilight films. 

Oh, God, why am I still watching it?

Make it stop…someone please make it stop!!!!!

And does anyone else think Vamp boy looks a lot like the Blackadder?




I have no idea what possessed me to pick that film.  What is far easier to track is how I ended up thinking bananas and bacon were a good idea. The seed of THAT insanity lies within the book club. One of the ladies brought along one of her mother’s (?) Women’s Weekly cookbooks from the early sixties.  It was AWESOME.  And whilst I really wanted to just grab it and run….I contented myself with flicking through the pages.

Which is when I saw the recipe for Jaffa Devils.  Orange slices wrapped in bacon and grilled.  Two ingredients, easy to remember.  So I made them.  They were ok.  They weren’t the best thing I’ve ever eaten but they sure weren’t the worst!  And it works in theory – bacon and orange mix well at breakfast…so why not in an appetizer? (Mind you, it’s that kind of thinking that leads to coffee flavoured scrambled eggs…and Little Ashes, which incidentally, STILL watching).

Jaffa Devils
Jaffa Devils

 The problem was, the Jaffa Devils became like a gateway drug.  For a while there I was utterly obsessed with wrapping fruit in bacon.  I kind of like it when food is both good and bad for you, bacon and fruit, peanut butter and celery, cranberry juice and’s the way o’ the world, yin and yang, toxifying and detoxifying in equal measure.  

I wrapped peaches, pineapple, a tangelo…I couldn’t leave the citrus alone.  And the banana.  The banana was not good.  The tangelo, like the orange, was a bit meh…..

The peach and the pineapple?  OMG. Super.  The Bacon and Peach Combo worked best with a sauce made from Pomegranate Molasses.  By which I mean some Pomegranate Molasses poured into a bowl.  But you could use some reduced Balsamic if you did not have the Pomegranate Molasses.  The Bacon and Pineapple Devil worked with both a sweet chilli and a BBQ sauce. 

Peach, Pinepapple and Tangelo Devils
Peach, Pineapple and Tangelo Devils

 Pretty damn good, even if I do say so myself! And super easy and super quick to make as well. 

In all honesty, give the banana and orange ones a miss.  But do try the peach and pineapple.  They are gold!  And for some Dali gold, skip Little Ashes and watch this clip of the real Salvador Dali utterly bamboozling the folks on What’s My Line

Fruity Devils

Fruity Devils


  • 2 Peaches, cut into quarters
  • 4 pineapple rings, halved
  • 8 slices of bacon or proscuitto, cut in half
  • Condiments for dipping - pomegranate molasses, sweet chilli sauce, bbq sauce, etc


  • Wrap the fruit in the bacon.
  • Place under a hot grill and cook until the bacon is crisp.
  • Serve immediately with the sauces for dipping.

  Have a great week!

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RFFMT – Running Amok in Siem Reap

Amok is the national dish of Cambodia – it is a yellow curry and can be made with chicken, fish or seafood.  I ate ’em all.  And they were all delicious! It is also served a variety of ways – often it comes wrapped in a banana leaf:

Amok  - Lotus Blanc
Amok – Lotus Blanc

 Or a coconut: 

Chicken Amok Siem Reap
Chicken Amok Siem Reap

Or sometimes, rather boringly on a plate!  Boo…

Chicken Amok 3
Chicken Amok 3

When we were in Siem Reap, I did a cooking class and learned to cook it! Here’s what I made in the class:

My PhotoFy_09_14_21_07

And Here’s one I made when I got home:

Home Made  Seafood Amok
Home Made Seafood Amok


But first…Siem Reap is a pretty town with sights ranging from the traditional:

Monks  - Siem Reap
Monks – Siem Reap


Market - Siem Reap
Market – Siem Reap

To the distinctly more modern:

Pub Street  - Siem Reap
Pub Street – Siem Reap

I couldn’t resist putting in this photo, it looks like Mark’s been photobombed by a pineapple! 

Siem Reap - Cocktails
Siem Reap – Cocktails

 There is also a bustling market for souvenirs and some lovely gift shops.  But dominating tourism in Siem Reap is it’s proximity to Angkor Wat, which is Unesco Heritage listed and the largest temple complex in the world.  The tourism system is very well organised, you can buy a one, three or seven day temple pass so can spend as  much time as you want exploring the area.

Cambodia Souvenirs
Cambodia Souvenirs

 We did a one day pass which was possibly a mistake.  By the end of the day, we were utterly exhausted!  I felt a bit sorry for our guide actually, he kept valiantly trying to explain the history to us but, by late afternoon, most of our group were beyond listening. And there were monkeys…

Monkeys - Angkor Wat

 And not just any monkeys…baby monkeys!!!!  Otherwise known as the cutest things in the world!

Monkeys - Angkor Wat2
Monkeys – Angkor Wat2

  I am a five year old.

Seriously though, the temples were pretty amazing…

Angkor Thom

Angkor Thom was stunning and probably my favourite out of all of them. 

Angkor Thom

Angkor Thom2
Angkor Thom2

 And you could rub noses with Buddha…

Rubbing Noses
Rubbing Noses

 Told you I was a 5 year old!

Ta Prohm

Then on to Ta Prohm which is the tree temple.  And pretty spectacular in itself:

Ta Prohm1
Ta Prohm1
Ta Prohm2
Ta Prohm2

  And then there was the big one, the one they all come to see.

Angkor Wat

Angkor Wat
Angkor Wat

  You can get pretty high a completely natural way:

Angkor Wat2
Angkor Wat2

 But whoo…those stairs are steep!  I’m really, really scared of heights..the going up was fine.  The coming down on these very steep, but also very narrow steps, when it had just started to rain so everything was a little bit more slippery than it should have been?  Completely terrifying.  One of the most nerve wracking things I have ever done….

Steps Angkor Wat
Steps Angkor Wat

 What was not terrifying but totally amazing was the cooking school at The Temple I attended the next day.  And just whilst we’re on this.  The cooking school at the Temple?  $US10.  Best bang for buck cooking school EVER.  Did I mention before that the default currency in Cambodia is the US dollar?  You only ever get proper Cambodian money as small change. It’s really weird….

Anyway, for your $10 you get to make three things.  You have seen my Amok.  I also chose to make a Green Mango Salad which was super delicious:

Green Mango Salad
Green Mango Salad



















The third thing was a dessert but it wasn’t very nice.  Hence no photos. 

Making Amok

There was a funny moment though.  When they laid out the ingredients for the amok, I looked at them and thought.  “Wow, carrots must be expensive here.  But what’s the point of that one teeny, tiny piece.  What the hell good is that going to do?”

Ingredients - Amok
Ingredients – Amok


















That my friends, is not carrot.  It is turmeric.  Which I had only ever seen as a bright yellow powder before, hence my confusion. IT is also what gives the Amok it’s traditional yellow colour.  If you can’t find fresh turmeric, you can use the powdered version.  However I managed to find some in my local asian market so it is available.  It looks a bit like ginger but is bright orange! It is also super good for you!

My PhotoFy_09_14_21_47

 One thing to be aware of with either the powdered or the fresh version…book a manicure for the day after you make your amok.  Otherwise your fingers will look like you smoke a pack a day for the foreseeable future! 

2014-09-14_09-40-19I”m off to have mine now!

Have a fabulous week everyone!


Signature 1 Vintage Valentine Quick as Wink2

PS.  They didn’t really give us a recipe for the Amok in the class.  My version below is heavily adapted from the one at

RFFMT – Seafood Amok

RFFMT – Seafood Amok


  • 2 dried red chillies soaked in boiling water, drained, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon grated fresh turmeric (can use powdered if not available)
  • 2 tablespoons grated galangal (can use ginger if not available)
  • 2 lemongrass stems (inner core only), grated
  • 2 eschalots, chopped
  • Finely grated zest of 1 lime
  • 1 tablespoon shrimp paste
  • 1/4 cup (65g) grated palm sugar
  • 6 kaffir lime leaves, finely shredded
  • 400ml coconut milk
  • 400g skinless blue-eye or other firm fleshed white fish, cut into 3-4cm pieces
  • 12 green prawns
  • 2 banana leaves
  • 1 long red chilli, thinly sliced
  • Rice or Naan Bread to serve


  • Combine the chilli, garlic, turmeric, galangal, lemongrass, eschalot, lime zest, shrimp paste, palm sugar, half the kaffir lime leaves and 2 teaspoons salt in a mortar and pestle or small food processor and pound or whiz until a fine paste.
  • Transfer paste to a frypan over medium heat and cook, stirring, for 3-4 minutes, until fragrant. Add the coconut milk and bring to a simmer. Remove from heat, transfer to a bowl and allow to cool slightly. Add the seafood and toss to combine.
  • Cut each banana leaf into two 25cm x 15cm rectangles. Carefully wave both sides of each leaf over a medium-high flame, then set aside (the heat from the flame will soften the leaves, making them more pliable). Lay each banana leaf out, divide the seafood among the leaves and fold in the ends, securing with toothpicks to form 4 small trays. Top with remaining marinade and sprinkle with remaining kaffir lime leaves and half the sliced chilli. Place in a steamer over medium-high heat and cook for 15 minutes or until the fish is tender and cooked through.
  • Place the seafood parcels on serving plates. Remove toothpicks and scatter with remaining sliced chilli. Serve with rice (traditional) or naan bread (because it's my favourite).




Ethiopian Pumpkin Soup with Berbere Pepitas and Pinenuts

If there’s one food Australians love, it is pumpkin. 

Ethiopian Pumpkin Soup
Ethiopian Pumpkin Soup

Not like this.  This is just creepy….

Found on Modern Mechanix

But unlike our American pals who like to eat their pumpkins for dessert, for us it is sadly almost always served savoury as a vegetable.  Just incidentally though, Australia, why don’t we have pumpkin pie?  We get all the trashy American stuff – the Kardashians and ice bucket challenges to name but a few.  Why can’t we get some of the yummy delicious pumpkin pie action too?

According to this, you don;t even have to cook it.  It’s MAGIC…

Pumpkin Dream Pie

Sadly for us, Pumpkin Dream Pie remains just that…

We eat pumpkin as a side for a roast, in lasagné’s risottos, salads and scones.  But more than eating pumpkin,  we love to drink it.

How much do we love to drink it? Pumpkin soup is a, no probably the Australian ubiquitous menu item –  just about every cafe, restaurant, pub bistro and hole in the wall has their own version prominently displayed on the menu – I go to a cafe where it has been the soup du jour for at least five years. 

Out of curiosity  I had a little look on for pumpkin soup recipes. There are 79 of them.  Ok, so it’s not the 765 recipes they have for chocolate cake but 79 variations on a theme of pumpkin is still quite a number.  There are recipes for Classic Pumpkin Soup, Creamy Pumpkin Soup, Perfect Pumpkin Soup and Smashing Pumpkin Soup (I guess that’s the soup that despite all it’s rage is still just a rat in a cage). 

I did start to notice a trend though -not only do we love our pumpkin soup but we like it to be a bit of a international bright young thing.  There are  recipes for:

Thai, Moroccan, non – specific Asian, Tortellini (Italian), Japanese, Thai again, Thai again again, Curry x 3, South Indian, Australian (whatever that maybe…I didn’t look, possibly flavoured with beer and vegemite), two more Thai’s.  The Americas are represented by one paltry entry for Maine Pumpkin soup.  But you  know what?  If I was given a choice between that soup, (even though it looks and sounds divine) and this:

Inspiration Kitchen’s Dulce De Leche Pumpkin Cheesecake

I wouldn’t be eating Pumpkin soup either.

Africa too is sadly missing from that list.  Ok, yes, Morocco is there but…jeez…(eyeroll), if you must be pedantic, sub-Saharan Africa  is completely missing.  Hopefully not for much longer…because it’s time this delicious Ethiopian Pumpkin Soup adapted from Diana Henry’s Plenty  took the stage!

This is gorgeous to look at, the inclusion of tomato paste and the Berbere spices gives it a real 1970’s burnt orange colour.  It’s really tasty too – slightly sweet from the pumpkin, slightly smoky from the spices, slightly spicy from the chilli and cinnamon and ginger.  If you leave out the yoghurt garnish it is also vegan.  

Ethiopian Pumpkin Soup2
Ethiopian Pumpkin Soup 2

And, whilst I don’t want to blow my own trump….actually, no, wait, it’s my blog, I can blow whatever I damn well want! The Berbere pepitas and pinenuts which were my own invention were amazing!  They add some additional spice and salt and crunch.  The only problem with these is that they are so good you will be hard pressed to save any for the soup.  I had to make about three or four batches of them because we kept eating them before they could be used as the soup garnish.  They are seriously good!  

Berbere Roasted Pepitas and Pinenuts
Berbere Roasted Pepitas and Pinenuts

The key to this soup is the Berbere spice mix.  I bought mine but you can make your own.  There are about a thousand of these on the interwebs, each of which is slightly different. I have included the recipe for Berbere given in Diana Henry’s book below.

Berbere Spice Mix
Berbere Spice Mix

 Either way you’re going to end up with a lot more Berbere than you need to make this one recipe.  Of course you could make the soup more than once and you will surely make the Berbere Pepitas and Pinenuts more than once but if you want to experiment a bit more with this spice blend you can also try these:

Doro Wat  – Ethiopian Red Chicken Stew

Berbere Lamb Chops With Lentil Cucumber Salad

Ethiopian Ful Medames

Enjoy and Have a great week!    

Signature 1 Vintage Valentine Quick as Wink2

Ethiopian Pumpkin Soup with Berbere Pepitas and Pinenuts

Ethiopian Pumpkin Soup with Berbere Pepitas and Pinenuts


    For the berbere:
  • 2tsp cumin seeds
  • 8 cloves
  • 1 tsp cardamom seeds
  • 1/2 tsp black peppercorns
  • 1 tsp fenugreek seeds
  • 1 tsp coriander seeds
  • 8 small dried red chillies
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp groundpinch of turmeric
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 3 tbsp paprika
  • For the soup:
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 5cm fresh root ginger, peeled and grated
  • 750g pumpkin, cut into chunks
  • 3 tbsp tomato puree
  • 1 tsp salt
  • To Serve:
  • Greek yogurt (omit or substitute soy yoghurt if vegan)
  • Fresh coriander
  • For the Berbere Pepitas and Pinenuts:
  • 1 tsp Berbere spice mix
  • 1/4 cup Pepita and Pinenut mix (or other nut mix of your choice)
  • 1/4 tsp salt


    To make the berbere:
  • Toast the first seven spices in a dry frying pan over medium heat for a couple of minutes until fragrant. Shake the pan often. Cool, then grind in a pestle and mortar with the rest of the spices until you have a fine powder.
  • To make the soup:
  • Heat the oil in a saucepan and cook the onion until soft and pale gold. Add the ginger and 2 tsp of the berbere and continue to cook for a couple of minutes. Add the pumpkin and stir until well covered with the spices, then add the tomato puree, salt and 500ml water.
  • Stir, cover and bring to the boil.
  • Cover and simmer for about 20 minutes until the pumpkin is tender. Cool and use a stick blender or potato masher to puree the mixture until smooth. You may leave some chunks of pumpkin whole - I prefer my soup to be smooth.
  • To make the Berbere Pepitas and Pinenuts:
  • Mix the nuts with the spice mix, salt and olive oil. Line a baking tray with baking paper. Pour the mixture onto the tray and spread out. Roast for 10 minutes in a medium until the nuts are golden and fragrant.
  • To Serve:
  • Warm the soup if necessary. Check seasoning and adjust if necessary.
  • Garnish with yoghurt, coriander and the Berbere Pepitas and Pinenuts.

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