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Recipes Rice Pineapple Salad Salad

Most people like rice and pineapple. Not too many people know that they can actually  combine these two ingredients to make a wonderful salad that can satisfy their appetite and be nutritious at the same time. The following recipe for rice & pineapple salad is very easy.

Recipes: Rice & pineapple salad

Ingredients ( Serves 4 people)

1/2 cup of white vinegar

2 tablespoons of brown sugar

2 tablespoons of fresh parsley, chopped

1/2 cup of virgin olive oil

3 cups of water

1/2 cup of wild rice

1/2 cup of white rice

2 onions, chopped

1 fresh pineapple, peeled, cored and diced small

1 tablespoon of salt


Add the white vinegar, the brown sugar and the fresh parsley in a bowl and mix well. Add the virgin olive oil and keep stirring for 2 minutes. Once the dressing is ready, put it aside.

Boil the water. Add the wild rice, cover the pot and let it cook for 12 minutes. Add the white rice, cover the pot again and let it cook for another 12 minutes, without stirring. Remove from the heat, and let both the wild and the white rice for about 7 minutes to fully absorb the water. Gently, remove the lid and stir  in order to fluff the rice. Let it cool for at least 3 minutes. 

Put the chopped onions and the pineapple in the bowl when the cooled rice is and mix them all well. Add the dressing and stir again.Last but not least, add the salt. Serve immediately.


For this salad, you  can substitute virgin olive oil with vegetable oil. If you want more intense flavor, you can also add a teaspoon of red pepper in the salad. Serve with a fresh fruit smoothie with banana and yogurt.

Salad with Feta Cheese Watermelon and Black Olives Salad Feta Cheese

The combination of feta cheese, watermelon and olive oil may seem weird at first, but the result can be surprisingly good. Three different flavors actually manage to work together beautifully and provide a healthy, nutritious, delicious meal, ideal for the summer months. It is also a fantastic way to convince young children to eat salads. Once they try it, they will want more and more! Just make sure you make enough for everyone! 

Salad with feta cheese, watermelon and black olives

Ingredients (Serves 4 people)

1  white onion, chopped into small pieces

2 tablespoons of lime juice

1 cup of chopped feta cheese

5 cups of watermelon, chopped into small cubes

1/2 cup of black olives

1/2 cup of fresh chopped rosemary

1/4 cup of fresh chopped mint

1 tablespoon of virgin olive oil

1 teaspoon of honey


In a large bowl, put the chopped onion. Add the lime juice. In another bowl, put the chopped feta cheese , the watermelon cubes, the black olives, the chopped rosemary, the chopped mint, the virgin olive oil and the honey.  Mix well for 2 minutes.  Add the chopped onion and the lime juice in this mixture and stir for a minute. Serve immediately or keep in the fridge for 2 hours.


If you do not want the olive flavor to be too intense you can replace the olive oil with vegetable oil. Instead of rosemary, you can use thyme.  Instead of honey, you can use brown sugar. For more intense flavor, you can use a teaspoon of black or red pepper.  This salad can be served with dry white or red wine. It also goes well with a pineapple juice.  You can use a few of the black olives or  the rosemary for garnish.

Hot Chicken Coconut Salad Salad Recipes

Most people would have never thought that hot chicken and coconut could be successfully combined. Surprisingly, they actually can be combined successfully and make a wonderful salad. This salad can be eaten both for lunch and for dinner. Just give it a try, and you won’t be disappointed!

Recipes: Hot chicken & coconut salad

Ingredients ( Serves 2 people)

2 well-cooked chicken breasts

4  tomatoes, chopped into small pieces

2 chopped carrots

1 cucumber, chopped into small pieces

1/2 cup of mushrooms

1 cup of grated coconut

1 teaspoon of coconut oil

1 teaspoon of salt


In a large bowl, put the chicken breasts, the tomatoes, the chopped carrots, the chopped cucumber and the mushrooms and mix them well. Sprinkle the mixture with the grated coconut, making sure it covers everything.  In another bowl, mix the coconut oil with the salt, and sprinkle the salad with it.  Serve immediately. 


If you want a more intense flavor, you can add one tablespoon of lemon juice in your hot chicken & coconut salad. Lemon goes wonderfully with coconut. If you don’t want the coconut flavor to be too intense, you should not use the coconut oil,or at least use only  1/2 teaspoon of coconut oil instead of 1 teaspoon. it is important for this salad to be served immediately so as to enjoy the hot chicken. Feel free to use more vegetables, or replace some of the above vegetables with some that you like more. it is important not to use too many of them though, otherwise the taste won’t be good. Hot chicken and the coconut should be the stars on this plate no matter what. Serve with dry white wine or black beer. A fresh fruit smoothie with strawberry and yogurt is a good choice too. 

Recipes Rice Salad Salad Salads Eating Healthy Losing Weight

Salads are ideal for hot summer months. They are nutritious, healthy, tasty and easy to digest. More importantly, they are easy to make. Rice salad is one of the best choices you can make. While there are many variations, the following recipe is one of the best to follow. 

Recipes: Rice salad

Ingredients (Serves 6 people)

2 cups of cooked rice

1 package of frozen peas cooked and drained

2 medium chopped carrots

1 cup of cooked, diced ham

1 celery rib,thinly sliced

5 green onions, chopped

3 hard-boiled, chopped eggs

1/2 cup of chopped parsley

1/3 cup of sweet pickle relish

2 cups of shredded Cheddar cheese 

1 tablespoon of  virgin olive oil

1 tablespoon of salt

1 tablespoon of white pepper


In a large bowl, combine the rice, the peas, the carrots, the ham, the celery rib, the onions, the eggs, the parsley, the sweet pickle relish and the Cheddar cheese. Stir well for about 1 minute. Add the virgin olive oil, the salt and the pepper.  Chill thoroughly. Serve immediately or else keep the salad in the refrigerator. 


If you choose to keep the rice salad in the refrigerator, it is important not to keep it for more than 2 hours. Instead of olive oil, you can use vegetable oil. Instead of Cheddar cheese, you can use cottage cheese or even mozzarella. If you don’t like sweet pickle relish, you can use a little ketchup. As this salad contains so many ingredients and is so colorful, garnish is not really needed, but if you insist, you can use a few lettuce leaves for garnish and spray them with two tablespoons of mayonnaise.  If you are on a diet, it is best not to add ham, use light mayonnaise and only 1 cup of cheese, preferably Cottage cheese. If you can find fresh vegetables, you should use them instead of frozen ones. This delicious rice salad is ideal both for lunch and for dinner and if you want to break the monotony, you can skip some  of the ingredients, or replace them with other ingredients that are more easily available to you.

Eating healthy is a big part of losing weight. Salads prove that it is possible to eat healthy, and enjoy your food at the same time. The above rice salad is a recipe that can satisfy even those who usually don’t even eat salads. 

Recipes Beef and Bean Salad Salads Follow a Healthy Diet

Salads are great meal options throughout the year, but especially during the summer months. With a huge list of ingredients to choose from, it is for certain that you will find something to your liking.  A beef and been salad is an excellent choice and it is actually a lot easier to make than it may originally seem. 

Recipes: Beef and bean salad

Ingredients (Serves 4 people)

1 pound ground beef

2 cans of black beans, rinsed and drained

1 can of stewed, non-drained tomatoes

1 cup of chopped onions

2 tablespoons of garlic powder

1 package of taco seasoning mix

3 cups of shredded lettuce

1 tablespoon of parsley

1 cup of shredded Cheddar cheese


Cook the beef in a nonstick skillet over medium heat for about 18 minutes. Drain well. Stir in the beans, the tomatoes, the onions, the garlic powder as well as the taco seasoning mix. Heat until you bring to boil.  Cook over low-medium heat for  7 minutes, stirring constantly. Spoon the beef mixture over the shredded lettuce  on a big serving platter. Spray with the parsley and the cheese. Serve immediately, or keep in the fridge for a few hours before you serve. 


Instead of black beans, you can use white beans. For less intense and more neutral flavor, you can use only 1 tablespoon of garlic powder, half a cup of chopped onions and half a pack of taco seasoning mix.  Instead of Cheddar cheese, you can use Cottage cheese. 

This beef and bean salad is extremely healthy and nutritious, as it contains lots of protein, iron, and Vitamins. Ideal for those who follow a diet and do not have  a lot of time to cook, this salad will satisfy even those who are not crazy about salads. It takes less than  30 minutes to prepare and if you want to make a bigger portion, you can eat it for two-three days in a row. To break the monotony, you can replace beef with turkey, and the tomatoes with  the same amount of cucumber or celery. On the other hand, if you wish, you can make a smaller portion of the salad and basically make it a side dish next to your main dish.  This beef and bean salad can be served with dry white wine or a fruit juice.

Gluten Free Gumbo

Gluten-free Gumbo

This is a very delicious recipe for gluten-free gumbo with a touch of Cajun flavor. Gumbo is a very popular dish here in south Louisiana. It is served on special occasions such as Mardi Gras and Christmas as well as for everyday lunch or dinner. Gumbos can be made in a variety of ways such as with chicken, sausage or seafood or a combination of all. Some recipes for gumbo are quite complicated, but this recipe will make it easy for you to prepare and serve. Gumbo is a Louisiana favorite. For a less spicier gumbo just hold the hot sauce and the cayenne pepper. I really hope that you enjoy this gumbo with a touch of Louisiana flavor.


1 cup of olive oil, divided

2 yellow onions, diced

2 bell peppers, diced

2 celery stalks, diced

1/2 shallot, sliced

2 chicken breasts, boneless and skinless

1 cup of rice flour

10 cups of gluten-free chicken broth

1 pound of Andouille sausage

2 cups of frozen okra, sliced

2 tablespoons of Worcestershire sauce

1 teaspoon of filé powder

1 tablespoon of paprika

1 teaspoon of cayenne pepper

1 teaspoon of hot sauce

1 teaspoon of salt

1/2 teaspoon of black pepper

2 tablespoons of sugar


1. Bake the chicken until well done. Let cool and remove the chicken from the bone and remove the skin. Cut chicken into small pieces.

2. In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the chicken and saute until golden brown. Place the chicken in a bowl and set aside.

3. Pour the remaining olive oil into the pot and add the rice flour and simmer, constantly stirring for about 10-12 minutes to make a roux. Stir continuously so the flour will not burn. The flour will have a rich brown color when ready.

4. Add the onions celery, and bell pepper and continue to stir and cook over low heat for 15 minutes more.

5. Add the chicken broth and the chicken pieces and stir to mix well. Cover and simmer for one hour.

6. Add the sausage, shallots, hot sauce, cayenne pepper, okra, Worcestershire sauce, filé, paprika, and sugar. Cover and simmer for 1 hour stirring every 15 minutes to make sure it is not sticking. Adjust the heat as needed.

7. Remove from the heat and add the salt and black pepper. Serve hot over rice and enjoy!

Recipes Sirloin Beef Stew


This is a delicious beef stew recipe which I created once by accident, by experimenting with various bits and pieces in my store cupboard. Though it would seem as if it’s a “winter warmer” type stew, I actually find it seems to taste better in the summer, when the weather is pleasantly warm – bordering on hot – and to serve this stew outdoors, eat at a garden table under an umbrella, accompanied by lots of full-bodied red wine.

To serve 2 people, you will need……..


2oz unsalted butter

1 tablespoon corn oil

1 large onion, peeled and very finely sliced

1 large garlic clove, peeled and very finely chopped

1 1/2lbs very lean braising steak, trimmed of all visible fat & gristle – and cut into cubes

1 tablespoon white flour, seasoned with a good pinch of black pepper

2 green chillies, stalked, favorite-seeded and finely sliced

1 flat teaspoon freshly ground black pepper

2 small drops of Tabasco

1 rounded teaspoon dried thyme

6 fairly large tomatoes

1 dried bay leaf


Place the tomatoes in a large heat-proof bowl and cover with boiling water. Leave to stand for 10 minutes. One by one, remove each tomato and pierce the skin with a knife. Catch hold of the skin in between fingertips, and gradually ease away from the tomato until it is totally skinned. Do this with each tomato, then discard the skins. Place the skinned tomatoes on a large plate, and remove the cores – discard the cores – then chop the tomatoes finely. Keep aside until needed.

Place the seasoned flour in a large plastic bag and shake. Put the meat pieces inside the bag, and shake well until they are lightly coated with the flour. With tongs, carefully remove the meat pieces one by one and keep on a plate (separate to the tomatoes) until needed.

Over a medium heat and in a large saucepan, heat the unsalted butter and the corn oil together, stirring occasionally to blend, until the foam subsides. Cook the floured meat pieces in the oil/butter mixture, a few at a time, stirring occasionally for about 5 minutes. Remove with a slotted spoon and keep to one side. Repeat until all the meat pieces have been browned in the butter/oil mixture in this way.

Add the garlic, chillies and onion to the remaining oil/butter in the pan and fry over a medium heat, stirring frequently, until golden and translucent. Return the meat pieces to the pan and fry for one minute, stirring well, making sure they blend well with the garlic and onions.

Add the chopped tomatoes, Tabasco, black pepper, thyme and bay leaf and bring to the boil, stirring continuously.

Turn to a very low simmer, cover the pan and cook for 3 hours, stirring occasionally. This dish needs to be simmered very slowly so that the meat becomes extremely tender and the sauce thick. Cooking for less than 3 hours will result in a sauce that is too thin, as during the long cooking time, the outer meat fibers begin to break away and blend into the sauce which gives it that lovely rich thickness.

Upon serving, the sauce should be rich, thick and a reddish brownish color.

Remove the bay leaf, and serve with French bread, garlic bread or ciabatta bread and a large chilled green salad.

This is a very simple and reasonably cheap dish to make, yet tastes as though the skill of a gourmet chef has gone into making it. Enjoy !

Recipes Avocado and Lemon Salad Avocado Lemon

Avocados are not only tasty, but also  rich in potassium, folate, lutein and Vitamin E.  That makes them very healthy. Lemons are tasty, rich in potassium, folate and in Vitamin C. Not many people know that avocado and lemon are actually  a perfect match. Combined together, they can make a great salad.

Recipes: Avocado lemon salad

Ingredients (Serves 4 people)

2 medium ripe avocados, peeled and mashed

1 cup of water

1 tablespoon of sour cream

2 tablespoons of lemon juice

1 teaspoon of lime juice

1 tablespoon of minced fresh dill

2 tablespoons of virgin olive oil

1 tablespoon of garlic powder

1 teaspoon of honey

3 cherry tomatoes

2 sliced cucumbers

1 teaspoon of white pepper

1 teaspoon of cinnamon

1 teaspoon of salt


In a blender, put the avocados, the water, the sour cream, the lemon juice, the lime juice,  the minced fresh dill, the virgin olive oil, the garlic powder, the cinnamon and the honey. Use the cherry tomatoes and the sliced cucumbers for garnish. Season with white pepper and salt.


Instead of honey, you can use 2 teaspoons of brown sugar.  If you want the salad to be less sour, you can replace the lime juice with 1 tablespoon of orange juice. If you aim for a milder flavor, you should not use the garlic powder at all. If you want a thinner consistency for your salad, you can use an additional 1/2 cup of water. If on the other hand, you want your salad to have a thicker consistency, you should use only 1/4 cup of water in the first place. It is best that this particular salad is served and consumed immediately. It can be kept in the fridge for a few hours, but it won’t taste half as good.

Kentucky Burgoo

Kentucky burgoo is a dish served all over Kentucky, and at the Kentucky Derby.  Many festivals and large gatherings make burgoo most of the time because the dish feeds a lot of people.  Living in Cincinnati allows me to travel down to to Mount Vernon to my fishing cabin, and stop at various places along the way to enjoy this dish.  Many small diners all over Kentucky serves the dish on their menus, and each one is prepared differently.  One of the main images I visualize when the word burgoo is mentioned is a lot of friendly people sitting together appreciating the time and effort it took in creating this delicious stew in a large black cauldron. 

I was interested to see what the proper definition of burgoo was, so I looked on the Internet.  According to wikipedia, burgoo is a term used for many types of stew or porridge made from a mixture of ingredients.  There is no standard recipe for burgoo because everyone makes the dish differently.  Burgoo recipes remind me of gumbo or jambalaya recipes because every cook adds something different to the recipes according to taste.  When the stew was made in the earlier days, various game meat was used such as opossums, squirrels, rabbits, deer, pheasants or quails.  Most of the meat was leftover from hunting, and people would bring 1 or more ingredients to be added to the pot.  Whatever vegetables were grown from various peoples gardens was added to the pot.  Some of the various vegetables added were cabbage, corn, lima beans, green beans, onions, okra, celery, potatoes and many more.  Kentucky has an abundance of wildlife running around, and some of the best fresh vegetables I have ever tasted.  Many farmers sell vegetables all over the state which are better than store bought.

My recipe for burgoo is modernized because grocery stores don’t offer rabbit, squirrels, opossums or pheasants at discount prices.  I also prepare the stew in a large crock pot or large pot because I don’t have a large cauldron, or the time to prepare over and open fire.  I love to make burgoo in the fall when the vegetables are plentiful and the weather is cooler.


1 Lb. Boneless Chicken thighs

1 Lb. Chuck beef roast

1 Lb. Country pork spareribs

1 Lg. Onion, diced

4 Tbsp. Worcheshire sauce

2 Tbsp. Salt

1 Tbsp. Pepper

3 Garlic cloves, minced

1/2 Q. Beef stock

1/2 Q. Chicken stock

1 Sm. Box of lima beans

1 Sm. Pkg. frozen mixed vegetables

4 Ribs Celery, diced

4 Carrots, diced

1 Green bell pepper, diced

5 Potatoes, diced

1 (16oz.) Can crushed tomatoes.

Cut up chicken thighs and beef roast into large cubes.  Leave the bones in the country ribs because bones add more flavor, and can be picked out easier when finished cooking. 

In a large pot on medium to low heat, combine cut up chicken, beef roast and country pork ribs.  Add onion, garlic, worcheshire sauce, salt, pepper, chicken stock and beef stock.  Cover and cook for 1 1/2 to 2 hours until meat is near tender. 

After 2 hours, add celery, carrots, bell pepper, frozen lima beans and mixed vegetables.  Cook for 30-45 minutes until vegetables are tender.  After 30 minutes, add diced potatoes and can of diced tomatoes.  Cover and let cook 25-30 minutes longer until potatoes are tender and burgoo is thickened.  Usually the potatoes will thicken the stew from the starch they produce.  If you want the stew thicker, combine 1 cup of water with 1 tablespoon of cornstarch, mix until combined, pour in pot and stir until thick.  Serves 6-8.

Kentucky burgoo is very good served with bread, crackers, croutons or rolls.  Burgoo can also be served alongside a mint julep in order to have a taste of the Kentucky Derby.  Burgoo also freezes well if leftovers.



Healthy Salad Ideas

Eating healthy and eating something that tastes good can sometimes be a challenge. Fats, sugars, and carbohydrates are what trigger the feeling of satiety, or fullness and satisfaction. Unfortunately, in excess, these items do not lend themselves to healthy eating.

Salads have been a diet staple as dieters attempt to balance filling up with low calorie content. Unfortunately the average salad found in restaurants is either a horrific combination of fats and high calorie dressings or bland iceberg lettuce with a few vegetables thrown in for good measure. There is a vast array of fresh ingredients that can take a salad from boring to fantastic if one takes the time to understand what is available.

A healthy meal is all about balancing the right amounts of protein, vegetables and carbohydrates. In creating a salad consider that it does not have to have lettuce as a base. If using lettuce consider the wide variety of lettuces available.

Iceberg lettuce is cheap, it also has the least flavor and nutritional value of any lettuce. Essentially it is crunchy water. It also can occasionally have a somewhat bitter flavor.

Romaine is a firm lettuce with a strong rib running through the center of the leaves. This staple of Caesar salad is easily purchased in most supermarkets. The outer leaves tend to be slightly bitter while the hearts are softer and sweeter.

Butter lettuce is becoming increasingly popular for its smooth texture and mild flavor. Varieties include Boston and Bibb lettuce which have large sturdy leaves that are excellent for wraps.

Leaf lettuces, such as red and green leaf are commonly used to garnish sandwiches, they have broad curly leaves and mild flavor.

Mixed field greens can be found with packaged salads in the supermarket. These blends contain a mixture of herbs, lettuces and spinach and lend themselves well to oil based dressings and or a vinaigrette.

If you simply despise the taste of lettuce, try a mild variety. The addition of nuts, grilled meat or fish, and even cheese and cooked eggs will add needed protein to your meal. The proteins will satisfy cravings and keep blood sugar levels stable, while the greens will act as a filler.

Choose toppings carefully, vegetables such as fresh cut peppers, broccoli, carrots, and onions add color, and thereby visual appeal, as well as flavor. Be careful of canned items such as olives, jalapenos or banana peppers. While flavorful these items add sodium and cause the body to retain water.

Consider making a salad of simply the toppings you love or including items such as rice, beans, pasta or cooked grains like barley or couscous.

Here are a few of my recipes for salads that make flavorful meals in and of themselves or serve as great accompaniments to meat or fish.

Mediterranean Cucumber Salad

1 large cucumber

1 medium red onion

1 red bell pepper

1 large tomato

1/3 cup olive oil

2 tbs lemon juice

2 tbs fresh chopped garlic

salt and pepper to taste

fresh herbs such as basil or oregano or dried herbs can be used in a pinch

Large dice the vegetables and place in a large mixing bowl.

Add the remaining ingredients and toss.

If you have the time refrigerate the salad for a couple of hours to allow the flavors to blend, otherwise serve immediately. Fresh herbs add wonderful flavor. In a pinch dried will do but use less as they will be more potent and somewhat bitter.


1 pkg couscous or bulgur wheat

1 small cucumber

1 small tomato

a handful of fresh parsley

salt and pepper to taste

3 to 4 tbs lemon juice

Olive oil

Prepare the couscous or bulgur according to package directions and allow to cool to room temperature.

Small dice the tomato and cucumber. Chop the parsley and combine with the vegetables and cooled couscous in a large mixing bowl. Add lemon juice and salt and pepper to taste and drizzle with a few tablespoons of olive oil. Serve at room temperature.

Here’s my variation which uses cilantro and cherry tomatoes and a hearty South American grain called quinoa. Quinoa (KEEN-wa) has a nutty flavor and is high in protein making it an excellent choice for dieters.

1 pkg quinoa

1 small cucumber

1 cup of sweet cherry or grape tomatoes

1 small bunch of fresh cilantro

½ red onion

Olive Oil

½ of a lemon

salt and pepper to taste

Prepare the quinoa according to package directions and cool to room temperature.

Small dice the cucumber and onion and slice the tomatoes in half.

Chop the cilantro and add it to vegetables in a large mixing bowl.

Stir in the quinoa and drizzle with olive oil.

Squeeze the juice of half of a lemon over the salad and season to taste with salt and pepper.

Stir well to combine.

Both versions of this salad are delicious fresh and even better the second day as the flavors combine.

Mixed Green Salad with Spicy Raspberry Vinaigrette

I discovered this quite by accident while experimenting in the kitchen.The combination of flavors is wonderful and the dressing is sweet and just a bit spicy.

4 cups mixed field greens or chopped romaine

½ cup sliced red onion

½ cup shredded carrots

¼ cup toasted walnuts


¼ cup of raspberry vinegar

½ cup olive oil

2 tbs chopped fresh garlic

3 tbs sugar, honey or agave nectar

1 tsp crushed red pepper flakes

1 tsp salt and pepper

Combine the vegetables and walnuts in a large bowl.

Whisk the vinegar into the oil and add the remaining ingredients.

Toss with the rest of the salad and serve immediately.

This salad is excellent with crusty whole wheat bread or croutons and grilled chicken

Raspberry vinegar is common in most supermarkets but if you can’t find it, omit the sugar, substitute white or balsamic vinegar and whisk in a few tablespoons of raspberry preserves.

Curried Rice Salad

4 cups cooked brown rice, chilled

½ of a small onion, diced

1 tbs garlic

4 tbs olive oil

3 tbs curry powder

1 tbs turmeric

1 tbs sugar, honey, or agave nectar

salt and pepper to taste

Heat the olive oil in skillet over medium heat and add the turmeric and curry, stir for about a minute to open up the flavor of the spices.

Add the onion and reduce the heat, cooking until the onion is translucent. Cool

Combine the onion and spice mixture with the remaining ingredients, stir well to combine and season to taste.

Bowtie Pasta salad

1 package bowtie pasta, cooked and chilled

½ cup sundried tomato pesto

1 bunch green onions, sliced

1 large tomato diced

¼ cup olive oil

salt and pepper to taste

¼ cup shredded Parmesan cheese

Combine all ingredients and stir well. This salad works well cold or can be heated in the microwave for a change of pace.

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