Saturday, March 28, 2020

Rye Bread #3

I've been out of rye bread for a little while now, and finally broke down and made some this week.  I have to say that this is the best tasting bread I've made in a long time that wasn't sourdough based. 
It had a lovely tang to it, and maybe next time I might even up the vinegar from 2 tablespoons to 3.  However, this is more than acceptable for right now.  I didn't get any pictures of the process of mixing, but did take pictures of the finished product.

Just before wrapping the whole loaf in foil.
Rye Bread


Sliced and ready for taste testing.
Rye Bread
The whole loaf sliced and ready to be wrapped and placed in the freezer for future meals.
Rye Bread


Rye Bread #3

Yield: 1 loaf, large loaf pan 16x4x4 = 60+ thin slices
Author:
Prep time: 1 H & 30 MCook time: 1 H & 15 MTotal time: 2 H & 45 M
This is a fairly quick an d easy rye bread which can be enjoyed within hours of baking.

Ingredients:

  • 250 g chopped rye (8.8 oz)
  • 750 g dark rye flour (26.5 oz)
  • 325 g bread flour (11.5 oz)
  • 25 oz. Warm water (110 degrees)
  • 7 g active dry yeast (2 1/2 teaspoons)
  • Buttermilk (about 10 fluid oz)
  • 4 tablespoons dark syrup
  • 1 1/2 tablespoon sea salt
  • 1 tsp. Instant yeast
  • 2 tablespoons white vinegar
  • 1/2 tsp. sugar
  • Optional: I choose not to add any
  • 50 g sunflower seeds (1.8 oz)
  • 50 g flax seeds (1.8 oz)
  • 50 g sesame seeds (1.8 oz)
1-2 tablespoons melted butter with 1-2 tablespoons heated water for brushing the top of the loaf before and after baking. 

Instructions:

How to cook Rye Bread #3

  1. Spray bread pan with baking spray, set aside. I used a Danish size 18 x 4 x 4 inch pan.
  2. Take a small amount of the warm water, maybe 1/2 cup, place it into a small dish and make sure the temperature is between 100-110 degrees F (37-43 degrees C). Add the 1/2 tsp. Sugar, and sprinkle active dry yeast over water, give it a little stir and allow to sit for 5-10 minutes or until it blooms a little.
  3. To a large mixing bowl, add remaining warm water, yeast/water mixture, buttermilk, dark syrup and sea salt. Using the dough hook start mixing on medium-low speed. Add the chopped rye, then add the bread flour and dark rye flour in 1/3 increments, add the additional instant yeast during this process, you don't need to add it to the other yeast, just mix into the flour, scraping down sides as you go along. Add the vinegar during this process as well.   Once flour is fully incorporated, increase mixer speed to medium-high and mix for 6-10 minutes. This helps to develop the gluten from the bread flour, rye flour does not have much gluten and this also helps the rise a little.
  4. Scrape down sides of bowl, cover with a clean, dry tea towel and place in a warm location to rise for 2 hours, I use the bread proofing setting on my oven to do this,  then place the dough into the prepared bread pan and cover. Place back into the warm location, in my case, the oven,  cover again with a tea towel and allow to rise to the rim of the bread pan, approx 30-50 minutes. Before baking, pierce the dough with a thin skewer 15-20 times. (I use a meat fork for this) Brush the top of dough with a melted butter/water mixture and bake in a 400 degrees F preheated oven for 1 hour 15 minutes. If your bread begins to brown too fast, you can place a loose piece of foil over pan and finish the baking. Remove the pan from the oven, and brush the top again with a little melted butter/water mixture. Then, tip the bread out of the pan onto a piece of aluminum foil, that is large enough to wrap the bread. Wrap well, and let cool completely before slicing. This keeps the bread from developing a thick crust which is very hard to cut through. Slice and use as you wish.
Note:  Dark syrup is flavored with molasses, you can certainly use molasses in place of the dark syrup.
Also if the dough feels too stiff, add a little more buttermilk or water.  I like it a little looser, as I think it gives a better rise.   
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Friday, March 27, 2020

More bread ideas...

The other day I shared a few ideas on making your own homemade bread, whether it's using yeast or making quick breads.

I love making yeast breads, and keep yeast on hand at all times.  I make my No Knead bread on a regular basis. 

And being Danish I also love my rye bread.   I've tried several methods of making it, and for the most part they're all great.

I love the 'sour' taste I get when I manage to make a good sourdough starter, but if push comes to shove, or rather, I'm not willing to wait for 5 days before I can bake a new loaf, well, I play with the recipes I have.

I make a  No-Knead Rye Bread, it does taste good.  Best of all, it can be ready to eat the next day.  No Knead Rye Bread

However, you may not like Rye Bread, and that's OK, so I have a couple more ideas to throw your way. 

We love going to Schlotzky's when we can find one, when traveling.  The closest one to us now is over 200 miles away, but I learned how to make a Schlotzky Sourdough bun and sandwich awhile back.    You don't have to make it an copycat 'Original', unless of course you want to, but here's how to make the bun at the very least. 
These do make a great base for a sandwich, and are a little more special than a regular bun. 

 Fill them with whatever kinds of lunch meat you have available. 

Or if you just want a quick breakfast biscuit, and have a little ham hanging around you need to use up, try these Breakfast Biscuits out.  They're great for stretching a little ham, but taste amazing as well. I used my Master Mix for these as well.    

Just a couple more ideas, to not only stretch what you currently have in the kitchen/pantry but also a few ideas to make that you may never have tried before.  

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Wednesday, March 25, 2020

Master Mix - revisited.

I've never quite gotten into the whole 'Bisquik' thing.
In fact I was in my 20's and married before I ever bought any.

However, I used to make up some Master Mix and kept it in a nice sturdy Tupperware container and used it for a few recipes.

And then somehow I stopped making it, and keeping it on hand, and lost the recipe.   Well, as luck would have it, I kept the cookbook from my high school Home Ec class, and found the recipe tucked away inside with some hand written modifications.

Back in high school we had Home EC, and I, along with many others received a great little cookbook put out by the B.C. Sugar refining Co. It contained a lot of easy to make recipes, and this is one of them.

I had made a half recipe of it, but used it up in short order.  I wanted to share the basic recipe here again, along with a couple of ideas on how to use it.
Baked Chocolate Pudding for #BakingBloggers

  Including one of my all time favorite desserts, a warm baked chocolate pudding with its own sauce. 
Baked Chocolate Pudding for #BakingBloggers
I did blog about it once before, but here is the basic recipe along with how to make the Hot Chocolate Pudding with Sauce.



Master Mix

Yield: 13 cups
Author:
Prep time: 10 MCook time: Total time: 10 M
This is a great mix to have on hand, to make all kinds of quick baked goods, from Coffee Cake to Dessert

Ingredients:

  • 1/2 cup powdered milk
  • 9 cups flour
  • 1/3 cup baking powder
  • 1 Tbsp. salt
  • 1 tsp. Cream of Tartar
  • 1/4 cup Sugar
  • 2 C. Shortening

Instructions:

How to cook Master Mix

  1. Sift all dry ingredients together.
  2. Cut in shortening until the mix resembles cornmeal.
  3. Store in covered container at room temperature or store in freezer if not using within a short period of time.
  4. To measure, pile lightly into a cup and level with a knife or spatula
Created using The Recipes Generator


I used some of the mix to make one of my all time favorite recipes for dessert.  This ranks right up there, just under Bread Pudding as a favorite, at least in my book.

As this bakes it creates its own sauce.  Serve with a dollop of whipped cream or some ice cream or even a drizzle of heavy cream.  It's all good.  


Baked Chocolate Pudding- made with Master Mix

Yield: Makes a 6"x8" pan
Author:
Prep time: 5 MCook time: 40 MTotal time: 45 M
This is a quick and easy dessert to mix up and serve. Mix it together, pop it in the oven when you begin dinner and you will have a hot, delicious chocolate dessert by the time you finish eating.

Ingredients:

  • 1 cup. Master Mix
  • 1/3 cup Sugar
  • 4 tsp. Cocoa powder- use either milk or dark chocolate
  • 1/2 cup Nuts - walnuts go well here, but pecans work as well.
  • 1/4 tsp. Cinnamon
Topping
  • 1/2 cup Brown Sugar
  • 3 Tbsp. Cocoa Powder
  • 1 1/4 cup water

Instructions:

How to cook Baked Chocolate Pudding- made with Master Mix

  1. Preheat oven to 350 degrees and grease a 6 x8 inch pan.
  2. Stir sugar, cocoa, cinnamon and nuts into the cup of Master Mix.
  3. Stir in the milk and mix well for at least three minutes.
  4. Spread into a greased pan.
  5. Set aside while you make the topping.
Topping
  1. Mix the cocoa powder, sugar and water and bring to a boil.  Carefully pour over the mix in the pan.  
  2. Bake and serve it with the sauce that forms underneath the cake. 
Created using The Recipes Generator


I'll share how to make the best baked Donut Muffins using Master Mix later on.

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Tuesday, March 24, 2020

Home made Breads - Quick and Yeast

This is a trying time for many in this country and worldwide as well.    We're not able to buy the bread we like in the stores, because there simply isn't any to be found. 

I've baked bread for years, mostly because I enjoy hot, fresh bread slathered with butter, and for myself, I don't eat store bought bread often.
I will indulge myself by buying Hoagie Rolls, but other than that, I really do prefer home made bread.  I like the taste, I like the texture and I like knowing what is in them.

I thought I'd share some links to some of my favorite breads that I do make from time to time.  

Top of the list is my No-Knead Bread.  This takes a little time, mostly resting the dough, either overnight or for several hours during the day.  Bake it in a Dutch Oven, and you end up with a lovely crusty bread, that is full of flavor.  I love making it and bringing it with me to gatherings. 


You can use it as a base for Blooming Onion Bread.   Just in case, you don't eat the whole loaf at once, or you made an extra loaf just for this.  I used the No-Knead bread as a base. Blooming Onion Bread

You can also bake a sourdough based bread, and make it into a Foccacia , like this Sourdough Foccacia I made last year.  You can however use the Sourdough starter to bake bread as well. Just sayin...Sourdough Focaccia

But you may not have any yeast available, or some inconsiderate person took all the yeast at the store, however, you can still make a quick bread to accompany your meal. 
Personally I love Scones and Irish Soda Bread Irish Soda Breadand will happily eat them all day long.   I do play with my food as well. and have come up with a few variations on Scones.  These Ploughman's Scones make for a hearty lunch or dinner. And best of all, you can use up those bits and pieces of ham, cheese, apples, chutney to fill them.  I made some Lavender and Lemon Scones awhile back, Lavender and Lemon Sconesand they were perfect to eat alongside a lovely cup of tea. 

Or if you just want plain Scones, try out my Everyday Tea Time Scones.  Scones
You can use so many different seasonings or flavors with Scones.  Just make them to your taste.  

I'll share a few more recipes in the next day or so.

We're all in this together, and we will make it through. 

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Saturday, March 21, 2020

Spring Greens Soup with Mushrooms for #SoupSaturdaySwappers

It's time for Soup Saturday Swappers and the theme this month is Spring Greens.    Our hostess this month is April from Veggies First, Then Dessert

I had this great idea, knowing this was coming up in March, that I would get some seeds, plant some greens and harvest them.
Life got in the way, tripped me up and I never got the seeds planted. I'm saving them now for the fall when it cools down in this part of the world.
However, I had made a trip to Trader Joe's, and had found a package of greens called Power Greens and that got the brain going.   I wanted to combine them with some mushrooms and this is the soup I came up with.

For starters I pulled out some of my frozen home made chicken stock, and while it was heating up, I sauteed some mushrooms, then when they'd cooked, I chopped some up and added them all to the stock.
While it simmered, I washed the Power Greens, which were a combo of Kale, Spinach, Chard, Collard Greens, Misuma and Frisee,  added it to the mushrooms and stock. 
Spring Greens Soup
Let it cook for just a couple of minutes and tasted it.   Well, it tasted good, but was missing, something.  So I added some Sweet Soy Sauce, a little Sesame Oil and dumped in some Maifun (Rice Sticks), cause it just seemed like it would go in.  Tasted it again, and approved the flavour.    I then ladled out the soup.  The greens were so tender, they didn't need to be cooked long.  The noodles and mushrooms added some 'heft' to the soup, I didn't even miss the meat. 
Spring Greens Soup

I think this could also be made with a good vegetable stock, and make it totally vegetarian, almost vegan in fact.

There is no real recipe to this, apart from adding the seasonings to your taste.  But if you need one, here it is.


Spring Greens Soup with Mushrooms

Yield: 2
Author:
Prep time: 5 MCook time: 15 MTotal time: 20 M
This is a light soup, that is perfect for using the first spring veggies

Ingredients:

  • 4 cups Stock, either Chicken or Vegetable
  • 8 oz. Mushrooms, sliced and sauteed
  • 1 package Spring Greens
  • 1/3 package Rice Noodles
  • 1-2 tablespoon Sweet Soy Sauce
  • 1 tsp. Sesame Seed Oil

Instructions:

How to cook Spring Greens Soup with Mushrooms

  1. Saute mushrooms, add to stock, let come to a boil, then add the spring greens.  Turn heat down, add noodles, and the seasonings.  Turn heat off, and let sit for 5-10 minutes, then serve.
Created using The Recipes Generator

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Monday, March 16, 2020

Sous Vide Chicken for Salads and other dishes.

I joined a new blogger group, called Multicooker Monday.    I actually missed the first month, sigh.  But I'm totally joining in this month.
I got a Sous Vide a couple of months ago, and am playing with it, and learning the ins and outs of a new toy.

Couple of things to note with a Sous Vide- you need to plan ahead, way ahead.  Cause everything takes hours to cook, but on the other hand, even though you can cook something for hours, the temperature you set the Sous Vide at, is exactly the temperature the protein or item you're cooking will go to.

I'm still learning my beef temps, but the last shoulder roast I cooked, was so tender, but was also a touch too rare for my DH, perfect for me though.  And the meat was so tender. OMG, it was good.

However, I like cooking up chicken breasts and having them in either the fridge or freezer for a quick meal, either as part of the salad or to top some greens or one of my favorites, Chicken Quesadilla.

So, as my contribution here, I present some Sous Vide Chicken Breasts.

I seasoned them very lightly, actually I used a dry chicken soup base which has no salt in it.
I like keeping this on hand, it's called Herb Ox and makes a quick cup or so of chicken flavored boullion for when you're in a hurry.  I also use it to season chicken or to add a little more oomph to my home made chicken stock.  It's a good flavour booster.  

Now that the chicken has been cooked, it's time to transform them.

I want to note, that I cooked 2 chicken breast halves, for 2 hours from frozen.
Yup, frozen.   See that's one of the fun things about a Sous Vide.  You can just plunk your frozen meat into a bag, season it, seal it, taking all the air out of the bag, then cook it and walk away for a period of time.  I'm told that chicken can cook at 145 degrees in the water for up to 4 hours, but it can get mushy after that.  From everything I read, optimum is 2 hours.

After cooking the chicken, you can freeze it in the bag you cooked it in, and then just take it out when ready.
I generally do a meal plan for the week, and take out any protein to thaw in the fridge every couple of days.
But for this time, I chopped one of the breasts up and used them in some Chicken Quesadillas for dinner. 
and here they are in their lovely melty goodness.  I didn't get a shot of the Creme Fraiche I also had on the plate, but I usually serve these with some salsa on the side. 
And here's a few more ideas for you to look at, from Instant Pots to Slow Cookers to Sous Vide.

Multicooker Monday
Recipes for Instant Pots, Slow Cookers, Sous Vide and More!
March 2020 Recipes
Pressure Cooker & Instant Pot Recipes:
Slow Cooker Recipes:
Sous Vide Recipes:
Tell your friends about #MulticookerMonday! We post each month on the third Monday with trusted recipes for your favorite small appliances!

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Friday, March 13, 2020

Community Potluck for March

I'm a little on the late side getting this posted, and I sure hope I got all the dishes photographed, but I may have missed some.
We had our monthly potluck this week, we meet the second Monday of every month and share food and conversations and have a great time. 

We had a lighter than usual turnout this month, but the food was just as good as it always is. 

So here goes.
I made some Deviled Eggs with Chives and some with Smoked Salmon

We also had some celery with Blue Cheese dip, and I was good, I didn't scarf down the whole bowl, I left some for others.
An Asian Coleslaw - I had seconds of it. 
This Black Bean Casserole - which I didn't get a taste of. sigh
Sliced Pork Loin in Gravy which was served with rice. 
There were also some Noodles and Chicken- and you know I had to try some.
Chicken Tortellini
Apple Salad
Lasagna
Taco Bake- from the Pampered Chef recipe, it was served alongside some toppings- guacamole, Salsa and Sour Cream. (I missed that photo).
 And just in case you thought I'd forgotten him, here's Santa with his pineapple. 


And we had desserts. I missed one photo on here, it was strawberry cake. sigh
But it was a bit of a chocolaty night.
Cream Cheese brownies
Chocolate cake slices
A nice little Chocolate Bundt cake. 

 So there you have it, another successful potluck with lots of great food. 

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Monday, March 9, 2020

Everyday Tea Time Scones

It's time for our #BakingBlogger reveal, and this month the theme is Scones. 
Scones

I thought I'd share a basic recipe for Scones, nothing fancy, just a Scone you can split and top with Devon Cream (if you can find some) and Jam.  Although, personally, I like them topped with some butter and jam.  Or just butter.
It's all good.
Scones

These are the kind of scones you can find on any self respecting tea table in England.  Simple, basic and so good to eat.    I got the recipe from my Dairy Book of Home Cookery and then tweaked the recipe a bit.
Scones
Mainly cause I'd made some Creme Fraiche and still had some in my fridge that needed to be used before I slathered it on my hips.
Just kidding.
Although they do taste amazing with just some butter and Black Currant Jam. 


Everyday Tea Time Scones
Scones

Yield: 10 Scones
Author:
prep time: 5 Mcook time: 10 Mtotal time: 15 M
These are great for tea or breakfast or as a side for Dinner. It's all good.

ingredients:

  • 200 g SR flour -8 oz
  • 1/2 tsp salt
  •  2 oz Butter
  •  1 oz Sugar
  • 125 ml Creme Fraiche + milk or Butter Milk
  •  milk for brushing on top of scones.
  • 1/4 tsp. Baking Soda

instructions:

How to cook Everyday Tea Time Scones

  1. Preheat oven to 450 degrees.
  2. Mix the flour, salt, baking soda and sugar together.    Rub the butter into the flour mixture using your fingers.  
  3. Add the creme fraiche or cream, and mix to soft, but not sticky.  
  4. Turn out onto a floured surface and knead it quickly until smooth.   Roll out to about 1/2 inch thickness and cut into rounds with a biscuit cutter.   Cutting each round straight down, and not twisting.   Transfer to a greased baking sheet and brush each top with milk.
  5. Bake for 7-10 minutes or until golden brown.
  6. Serve hot with butter and jam or Devon Cream or clotted cream and jam.
NOTE:  You can mix Creme Fraiche with milk to make up the 125 ml.  
Created using The Recipes Generator

Baking Bloggers

March 2020: Scones

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Monday, March 2, 2020

First Monday Favorites from February 2020

It's time for First Monday Favorites.    Here is where I ask fellow bloggers to share their favorite recipe from the previous month.  Their own personal favorite. 

Here's mine.  I had two recipes this month that wanted first place, so I actually had to flip a coin to pick it, but my Créme Fräiche recipe won the toss.   And rightly so, cause it's going to be one I make a lot of. 
I've now made it twice in one week, which really isn't that excessive. 

At least I don't think so. 

I do want share that the other side of the coin was my Bacon Jam. But the jam isn't something I'm going to make often, it'll be more of a special occasion dish.

 
A few years ago, I belonged to a group of bloggers called the Secret Recipe Club.  There were so many of us, that we were divided into four groups and once a month we were assigned another food blog to find and make a recipe from.  We then posted the recipe we choose on our blog on a Monday.  We all had different Mondays to post on. 

As time went by many bloggers opted out, and then the club was dissolved.   I got a lot of great recipes, and got to know some of the other bloggers.

Well, I missed seeing the posts every Monday, from different bloggers and decided to do my own
reveal, once a month, asking other bloggers to share their favorite recipe from the previous month. 

I call it First Monday Favorites and it's live the first Monday of every month.

You are invited to the Inlinkz link party!
Click here to enter

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Wednesday, February 26, 2020

Homemade Créme Fräiche

I have a bit of a love affair with Créme Fräiche.
I'll buy it and lick scrape the container to get every last bit of that luscious, rich, creamy goodness.

Créme Fräiche is basically fancy French Sour Cream.
Home made Créme Fräiche      Sid's Sea Palm Cooking

But on a 'whole nother level'.
I love keeping some on hand to use in different dishes.  It's more stable than sour cream which means it doesn't break up as easily when heated.  A little dollop on top of a soup can make the soup transcend into glory. 
A little too much hyperbole?

I just love this stuff.  I'll put some on a potato, pierogi's, soup, mix it into a spread and use it anywhere I'd use sour cream.

And I may be in trouble now.  
I just learned how to make it, at home.
Be still my heart.
Home made Créme Fräiche      Sid's Sea Palm Cooking

Sorry, I do tend to get carried away when it comes to this.  I love, love, love Créme Fräiche.

All that being said, it's so dead easy to make at home.

2 ingredients, 12-24 hours and VOILA--  Créme Fräiche.
Home made Créme Fräiche      Sid's Sea Palm Cooking

I mean it, it's that easy.
Home made Créme Fräiche      Sid's Sea Palm Cooking

One little side note here.   I love buttermilk and in fact I like to drink it, plus I also use it in several recipes, such as these, my Suncoast Tea Bread.  I also use it in biscuits, Scones,  Soda Bread, Æbleskiver (Danish pancakes balls, Pandekager, and Koldskål (Cold Buttermilk Soup).

And the Créme Fräiche also gets used in several recipes, such as these Lavender and Lemon Scones,
or these Ploughman Scones

I don't eat it all by the spoonful.
Usually.  

However, if you don't drink the buttermilk or use it in a recipe right away, you can always freeze it in 1/2-1 cup measures for future recipes.

And the Créme Fräiche can keep up to 10 days in the fridge, but I bet it won't last that long.
I have plans for it.
Home made Créme Fräiche      Sid's Sea Palm Cooking






Home made Créme Fräiche
Home made Créme Fräiche      Sid's Sea Palm Cooking

Yield: 4-6 Servings
Author:
prep time: 5 Mcook time: total time: 5 M
Just a dollop or more of this luscious home made Créme Fräiche can help transform any spread, or make the rustic baked potato come alive.

ingredients:

  • 1 cup heavy cream (heavy whipping cream)
  • 2 tablespoons Whole Buttermilk

instructions:

How to cook Home made Créme Fräiche

  1. Whisk the cream and buttermilk together in a small glass bowl, and cover with a clean dish towel.  Allow to sit at room temperature for a minimum of 12 hours, or up to 24 hours.  Mine sat just from 11 am to about 9 am the next day.  
  2. The mixture will thicken. Spoon into a small dish with a lid and place in the refrigerator to cool down. 
  3. This will keep up to 10 days. 
  4. Use liberally on a baked potato, in a cream cheese spread, or anywhere you would usually use sour cream.
NOTE:  Most buttermilk is cultured from milk and cream.  I recommend the Whole buttermilk, which is made from non-fat milk and also cream.   It contains about 8 grams of fat per 8 oz. glass.  The 'non fat' buttermilk, does not work as well in this recipe. 
Created using The Recipes Generator

All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2020, with all rights reserved thereof.

Check out my cookbooks on Amazon.  All are available as paperbacks or as e-book. 
 Simple Shrimp Recipes - 25 + Appetizer, Entree and Dipping Sauces.
 Nibbles and Bites - A Compilation of Appetizers, Canapes and Finger Foods
  Hygge - Danish Food and Recipes 

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