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Beauty-Food Mango Slushy

Beauty-Food Mango Slushy

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Mangoes are packed with vitamins C and A, both of which provide major skin-brightening benefits. This recipe is part of the Healthyish slushy trifecta. Check out the other two here and here.


  • 2 large mangoes, peeled, cut into 1" pieces, frozen (about 4 cups)
  • ⅔ cup fresh lime juice (from about 4½ limes)
  • 1 tsp. Aleppo-style pepper, plus more for serving

Recipe Preparation

  • Blend mango, coconut water, lime juice, salt, 1 tsp. pepper, and 2 cups ice in a blender until smooth. Divide among glasses, then sprinkle with more pepper.

  • Do Ahead: Slushy can be made 1 hour ahead. Store in blender jar in freezer, then reblend on high speed to reincorporate.

Reviews Section

Directions for: Spinach & Feta Spanakopita INGREDIENTS 1 Tbsp butter 1 medium onion, diced 1 garlic clove, minced 2 tsp finely grated lemon zest 1 pkg frozen chopped spinach 1 cup crumbled feta cheese Salt and pepper 8 sheets frozen phyllo pastry, thawed ½ cup unsalted butter, melted 1 egg, whisked with 2 Tbsp (30…

4 servings Zucchini is anything but boring when bathed in a kicky vinaigrette. Summer squash contains a lot of water, which can cause it to get mushy when cooked. We turned to a trick we use with moisture-rich vegetables like cucumbers and eggplant: Toss raw halved squash with salt and let it sit for at…

8 Capri Sun Recipe Ideas

Where would the moms of the world be without Capri Sun? It is easy to say YES to your kids’ requests when you know you’re giving them a tasty drink with no added sugar. The silver pouch we all know and love is so easy to toss in a snack bag or backpack, they’re better for you, and kids love being able to stick the straw through that tiny hole [plus a fresh new fruit refresher has recently been added to the lineup]! But what if you could do more with Capri Sun than just drink it? Say, maybe as an after school snack? What about a frozen treat for a sunny day? You would be surprised just how many creative recipes are out there for Capri Sun– today I’ve rounded up my top eight tricks that make me look [and feel] like a star mom.

1. STRAWBERRY BANANA SMOOTHIE I’m always looking for new recipes to add to my smoothie routine and this one looks like a winner. Your kids will also be excited to drink them, too, especially when they see you’re adding in their favorite drink to the mix:

Pro Tips — Strawberry and Banana Smoothie

  1. Let your kids squeeze the juice out through the Capri Sun straw hole and into the blender– they’ll love being part of the process!
  2. Toss in a handful of spinach + a scoop of protein powder for an extra healthy start to your day.

Shopping List

  • 1 Capri Sun Fruit Punch pouch
  • 6 oz vanilla non-fat yogurt
  • 1 banana
  • 1 cup of frozen strawberries
  • ½ cup of ice

2. FROZEN FRUIT POPSICLES Be an overachiever– go for the full popsicle! Your kids will love chewing through the slushy popsicle, to get to the fruit chunks:

Shopping List- Frozen Fruit Popsicles

  • Capri Sun whichever variety or flavor you prefer. We love the 100% Juice [¾ cup of fruit juice in every pouch] and the Fruit & Veggie Blends [½ cup of fruit and veggie juice in every pouch]
  • Fruit slices [kiwi, strawberry, blueberries and pineapple– all solid options]
  • Popsicle molds [grab a cute set here,either in store or online]

Step by Step

  1. Mix Capri Sun and fruit together in a bowl
  2. Pour mix into your popsicle molds
  3. Place in the freezer overnight
  4. E N J O Y!

3. CAPRI SUN SLUSHY One of the simplest recipes around– all you have to do is toss the Capri Sun in your freezer– that’s it! Great for a picnic or hike with the family:

Shopping List — Capri Sun Slushy

Step by Step

  1. Toss the pouch in your freezer
  2. Cut the top off and use a spoon [or a straw once it melts a bit]
  3. E N J O Y!

4. CAPRI SUN JELL-O JIGGLERS Only two ingredients, and so much fun to make with the kiddos:

Shopping List — Capri Sun Jell-O Jigglers

  • Capri Sun Fruit & Veggie Blends [Apple Sweet Potato Splash, Berry Carrot Blast, or Carrot Fruit Power Punch — whichever flavor your family loves the most]
  • 2 packs of Jell-O [again, whichever flavor you’d like]

5. FRESH FRUIT ICE CUBES I honestly don’t know what it is, but there seems to be a universal obsession with kids loving to eat + play with ice– what better way to sneak in some daily vitamins and minerals than tossing some fresh fruit in the mix?:

Shopping List — Fresh Fruit Ice Cubes

Step by Step recipe here

6. TROPICAL FRUIT SLUSHIE My kids love frozen drinks, and this tropical fruit slushie recipe is so delicious… and simple:

  • 2 Capri Sun Roarin’ Water Tropical Fruit beverage packs
  • 1 cup frozen mango chunks
  • 1/2 cup frozen peaches or banana

7. SALT WATER TAFFY Totally serious: you can make taffy with Capri Sun. Is your mind blown? Mine was too! With Halloween quickly approaching, this is a great recipe for a fun treat you can share with friends and family:

8. CAPRI SUN FRUIT SNACKS I can already promise that your kids will be obsessed with these:

Shopping List — Capri Sun Fruit Snacks

Next time you’re at Walmart, be sure to stock up on Capri Sun so you can give these delicious treats a try —and if you’re feeling adventurous, you can come up with some Capri Sun recipes of your own! In the meantime, my kids and I will be eating our way through some Capri Sun slushies.

2. Non-Alcohol Piña Colada

This alcohol-free version of a Piña Colada makes a great drink for that pool party or summertime BBQ. For those having a luau-inspired party (luau is a Hawaiian party or feast), this drink can be served in a hollowed-out coconut so list it with your party drinks ideas.


  • 1 ½ cups frozen unsweetened frozen pineapple chunks
  • ¼ cup of ice
  • 1 cup unsweetened pineapple juice
  • 1 cup unsweetened coconut milk
  • 1 to 3 Tablespoons brown sugar
  • Maraschino cherries for garnish
  • Place the frozen pineapple chunks and ice in the bottom of the blender.
  • Add pineapple juice and coconut milk
  • Add brown sugar
  • Pour the drinks into glasses and garnish with a maraschino cherry

Cool Off with a Frozen Drink

My hubby and I decided to have an impromptu cocktail party on our deck since we got a reprieve from the extreme temperatures 85 instead of 95.

  • Where’s the Rum?
  • Into the Blender!
  • Adding the Rum
  • Love this Water

We quickly made a mini charcuterie tray with grapes, water crackers, cheese and hot pepper jelly. Then we go busy making this yummy frozen drink recipe! And it’s super easy too!


Mango Lime Daicquiris – Makes 2 Tall Frozen Drinks

4 cups of Frozen Organic Mangos

Add all the ingredients to your blender. Put the lid on and blend away. In a matter of minutes, you will be slurping down this tasty cold concoction!

  • The Dog Days of Summer
  • Cooling Off!
  • Come Join us!

My super cute drink glasses have been around for quite a while. I have linked a few in my Amazon Store if you are in search of some fun summer drinking glasses.

Cheers to the Dog Days of Summer!

Enjoy this drink from your deck or patio and don’t forget to look to the sky for Sirius! And check out my friends amazing summer recipes in the links below!

  • Sherri –
  • Heidi –
  • LeNysha –
  • D’Arcy –
  • Rebecca –
  • Rosemary –
  • Gwen –

To receive more information about nourishing your mind, body and soul For a Good Life After 50, Subscribe here

To learn the small, doable steps For a Good Life After 50, follow me here: Instagram Facebook Pinterest Twitter

Aperol Spritz: 4 1/4 oz. Brut Prosecco, 2 1/2 oz. Aperol, 3/4 oz. club soda. Fill a Collins glass or large wine glass with ice, pour Prosecco, Aperol, and top with club soda. Stir gently. – @johnpastor

The Caipirinha: 1/2 lime, 1/2 to 2 tsp. fine sugar to taste, 2 oz. Cachaça (light rum can be substituted). 1) Cut lime into small wedges. 2) Place lime and sugar into an old-fashioned glass and muddle well. 3) Add a few ice cubes. 4) Top with Cachaça and stir well.

– Or how ’bout a rhubarb simple syrup? You can add it to any cocktail, says @sarahhinde. She’s been adding hers to French 75s, Moscow Mules, Marks, etc.

– I don’t know what the name of this is but it’s a New York Times recipe: 1/2 oz. grapefruit liqueur, 1/2 oz. Grand Marnier, 3 oz. rose wine, 2 oz. champagne. In a large wine glass, combine the grapefruit liqueur and Royal Combier. Add the wine and champagne. Add a few ice cubes and stir.

27 Summer Recipes That Couldn’t Be Simpler

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5 Common Homemade Ice Cream Issues (And How To Fix Them)

Ice cream isn’t always as simple as following a recipe, which means a fun experiment can quickly become a frustrating frozen endeavor. Maybe your finished product looks like the Abominable Snowman attacked it. Or maybe you can’t figure out why you made a fine batch of dessert soup. Whatever the problem, here’s how to fix common homemade ice cream issues:

The issue: Your ice cream is crunchy or icy.

The culprit: Ice crystallization

This is probably the most common at-home ice cream conundrum. Making ice cream is 10% flavor development and 90% managing water and ice. The inconvenient truth is the faster ice cream mix freezes, the creamier it will be. During churning, the dasher (or blade) of the machine scrapes tiny ice crystals off the walls of the freezer (or canister/bowl). Those ice crystals—interspersed with air—make up the body of your ice cream, which means the faster the ice cream freezes, the smaller the crystals and creamier the product.

Ice crystals are at their smallest right after churning. From then on, they only grow. Once ice crystals reach a certain size, the texture becomes gritty, crunchy, and icy.

The solution: Commercial ice cream makers are designed to work quickly: spinning fast at very cold temperatures. At-home ice cream makers typically rely on freezer bowls and can be a lot slower. In terms of ice crystals, this is a bit of a disadvantage. Here’s how to minimize the effects of the ice cream handicap:

  • Make sure the freezer bowl is actually frozen. Like, really frozen. It needs a full 24 hours in the freezer for best results. Put the bowl in overnight and try to forget about it until the next day. This is not the time for impatience.
  • Your mix should be as cold as possible prior to churning. No matter how cold your bowl may be, a hot mix is a disservice. Besides, aging your mix overnight aids in fat coalescence and flavor development (read: it tastes better).
  • Once the ice cream’s spun, work quickly to transfer it from the bowl and into the freezer as fast as possible. Freezing fast will help maintain the ice crystals’ small size.

The issue: Your ice cream has fat globules (a.k.a. chunks, globs, balls, or tiny little flecks of milk fat floating in your finished product).

The culprit: Think about making whipped cream—there’s a window for perfectly fluffy peaks, but go a tad too far and it becomes butter. A similar phenomenon happens here, particularly with flavors that use an oil or oil-based ingredients like peanut butter or olive oil.

The solution: First, properly emulsify your mix—preferably while your mix is still warm. An immersion blender works best for this, but you can use a standard blender as well. After aging overnight, give it another buzz before pouring it into your freezer bowl.

Most importantly, keep an eye on your ice cream! Your machine’s instructions may tell you that it’s going to take 25 minutes, but that’s not a rule. Always check in regularly to make sure you catch the ice cream at its creamiest, pre-glob incarnation.

The issue: Your add-ins are icy or gritty.

The culprit: This is a personal pet peeve. Unfortunately, as incredibly delicious as store-bought peanut butter cups are, they just aren’t meant to be eaten at sub-zero temperatures. Grabbing candy off the shelf and tossing it in ice cream makes them hard. And hard is sad.

The solution: While it does require an extra step, give add-ins a little homemade love. Making your own chocolate chips, peanut butter cups, and other candies gives you the opportunity to formulate them for the freezer. When coating add-ins with chocolate, for example, adding a touch of coconut or canola oil to the chocolate prior to dipping, drizzling, or dunking ensures the chocolate will still be chewable post-freezing.

Also, when creating your own variegate (that’s the fancy term for swirl, ribbon, ripple, and the like), keep in mind it will need to fully cool before incorporating. Attempting to layer a piping hot (or even lukewarm) jam, caramel, or fudge, will cause it to pool at the bottom of your container and produce ice crystals throughout the ice cream. As that ribbon sinks, it melts the ice cream, which eventually refreezes into crunchy bits.

The issue: Your ice cream isn't holding up after a few days.

The culprit: So, your ice cream came out great. Hooray! It’s delicious, creamy, and perfectly scoopable. But by the time you dig in two weeks later, it deteriorated into amorphous gloop: gummy, mushy, and shrinking from the sides of your container. Unfortunately, homemade ice cream just doesn’t have the staying power of the commercial kind. Most lack the stabilizers common in the supermarket stuff—ingredients designed to keep those products shelf-stable for as long as possible. Stabilizers also inhibit the effects of heat shock, anticipating the product will be shuffled around from freezer-to-freezer.

The solution: In the all-natural world of most home kitchens, it’s critical to make and enjoy your ice cream as fresh as possible. It’s not designed for longevity.

I like to package ice cream in small enough containers the whole thing can be eaten in one sitting. That way, you don’t subject the entire batch to thermal shock. With larger-sized containers, moving the ice cream, allowing it to soften for a single-serving, and then returning it to the freezer allows those pesky ice crystals to expand.

Another good idea is to place a piece of wax or parchment paper over the ice cream’s surface to prevent contact with air—inhibiting freezer burn.

Overall, though, the best option is to plan ahead and make your ice cream to serve. This sometimes means thinking a few days in advance. If you’re having guests on Saturday, make your mix on Thursday, spin on Friday, and freeze overnight. Or, if you prefer a soft serve-like consistency, you can spin on Saturday and serve it that same day.

The culprit: less-than-succesful homemade ice cream due to ingredient swapping.

When making ice cream, beware of the unresearched ingredient swap. As home cooks, we’re experimental by nature. But while many recipes can be quite forgiving in swapping one ingredient for another, ice cream is a little more particular.

Ice cream formulas are mathematical equations, carefully balanced and calibrated to achieve specific results. Unfortunately, swapping this for that (like strawberries for blueberries) can have quite an impact.

For example, take dairy selection: In an increasingly health-conscious world, many folks want to experiment with low-calorie options. Ice cream does not appreciate that attitude.

Attempting to swap out your dairy can throw an ice cream formula totally out of whack. Fat makes up a good portion of the solids in ice cream. Cream is about 59% water, while skim milk is 90%. Changing one dairy for another means considering how that added water will be managed. The bottom line: The type of dairy's selected for a reason.

Besides flavor, fat is important for consistency and structure. Ice creams sans stabilizers rely on fat (in addition to egg yolk, which is comprised of 10% lecithin—a natural stabilizer) to emulsify and balance water. As the fat percentage increases, the need for stabilizer decreases. Haagen Dazs, for example, is 17% milk fat and able to sustain a large scale distribution without the use of additional stabilizers.

When choosing cream, I find many options—even organic ones—include stabilizers or thickeners like carrageenan. If you intend to use these ingredients or are following a recipe that calls for them, be aware you may already be inadvertently adding some thickener. I always try to find pure, unadulterated cream as a starting point.

Finally, all fruits are not created equal. Water content in fruit is particularly critical in ice cream formulation. Take strawberry ice cream, for example. It’s an extremely challenging flavor despite its ubiquity. If a recipe calls for roasted strawberries, there’s a reason for it. A strawberry is 94% water, which means haphazardly tossing them into an ice cream makes for a crunchtastic strawberry-sicle that tastes like nothing. Roasting concentrates the flavor of the strawberry and dehydrates it, making it much more manageable—and delicious.

For context, here’s the range of water activity in various fruits:

Taking a date ice cream and trying to repurpose it for an orange creamsicle will easily result in an ice storm. While experimenting should be part of the fun of homemade ice cream, it’s important to know your ingredients and the role of each before diving in.

Photos by Yossy Arefi, Phyllis Grant, Armando Rafael, Mark Weinberg, and James Ransom

The mango melody

Move aside mango smoothies and iced teas. The mango has arrived grandly, in its juicy, golden splendour and rakish tangy avatar with a rather prized bang. Lacing drinks and divaesque dishes in dizzying proportions for that lipcurling touch. Inspiring menus, showstopper preparations and delectable desserts to colour the juicy melee. Stay calm and eat aam is the anthem Chef Manu Chandra has devised at all his outlets of his pan-Indian Oriental eatery The Fatty Bao. &ldquoLike Go Mango Merry gives the Bloody Mary a hip makeover with the tangy kairi elbowing aside the tomatoes. Rush in vodka, peppers, jalapeno and tamarind for that extra zing. As Tangotini, the martini gets dressed up in mango and kaffir lime, with a dash of cointreau and bitters,&rdquo he shares.

Just like the Avengers, the mango has its own cult following. Defiantly delicious, the king of fruits has spawned a virtual dervish across restaurants in the country. Slushy and sweet, the mango allures. And its tangy fill makes your heart simply sing, as it unfurls across your palate in a lingering after taste.

And for those desirous of the icy gola slurp, wings in the Kairi Nimbu ka Chaat in a ritzy thirst-buster avatar. Nothing beats the allure of the king of fruits as it makes your heart simply sing aloud. So take your pick and rejoice this summer as the mango infusion puts the spring in your step.

Chamomile Vodka Cooler

Chamomile Vodka Cooler

for vodka

for cocktail

  • 120 ml infused Chamomile vodka
  • 60 ml lemon juice (from 2 lemons)
  • 2 tbsp honey
  • Lemon wedge
  • for garnishing
  • Mint leave
  • for garnish
  • To make tea infused vodka place vodka and loose tea in a medium mason jar and cover tightly.
  • Shake jar occasionally and let it steep for about 12 hours. Strain vodka through a fine mesh strainer into a large measuring cup. Pour tea infused vodka back into the original mason jar.
  • To prepare the cocktail fill two old-fashioned glasses with ice. Add vodka, lemon juice, mint leaves and honey and stir. Garnish with lemon wedge.

Mango Tango

Mango Tango


  • 1 cup of fresh pineapple chunks
  • 1 cup of fresh mango juice
  • 3-4 crushed mint leaves
  • 1 can ginger ale (or other
  • carbonated drinks)
  • 4-5 ice cubes
  • 1 tsp salt
  • Tear the mint leaves and crush in a glass to serve or simply blend it with the fruits in a blender. Add the crushed mint leaves, pineapple chunks, mango nectar, salt and blend it for 30 seconds.
  • Pour the entire contents with ice cubes into the cocktail shaker and shake it vigorously for two minutes and pour into the glasses.
  • Top it with ginger ale to get the frothy effervescence into your mocktail.
  • Serve chilled garnished with a pineapple wedge.

Kairi Nimbu ka Chaat

Kairi Nimbu ka Chaat


  • 1 cup mint leaves
  • 1 lemon
  • 4 tbsp sugar
  • 4 lemon slices for garnishing
  • 1 cup raw mango panha
  • Handful of mint leaves for garnishing
  • ½ tsp roasted cumin powder
  • ½ tsp black salt
  • ½ tsp chaat masala
  • Separate the mint leaves from stalk, rinse thoroughly with water and dry over the sieve completely. Place the mint leaves in the mixer jar, add sugar to it. Also add black salt, chaat masala and roasted cumin powder. Squeeze out lemon and add its juice too. Add kairi panha and ½ cup water, and grind finely. Strain it through the sieve, remove if there are any leftovers.
  • Put ice cubes in a glass. Now add sharbat to the glasses. Fill half the glasses with prepared sharbat. Fill rest of the glasses with water. You can also use soda water instead of water.
  • Garnish with some lemon slices, raw mango and mint leaves. Refreshing and chilled lemon mint sharbat is ready to serve.

&mdash Recipes by Manish Kusumwal, Corporate Chef, Keys Hotels

Yellow Smoothie

Yellow Smoothie


  • 1 small alphonso mango, diced
  • 1 banana, diced
  • ¼ pineapple, diced
  • 35 gm passion fruit puree

Blend everything in a mixer. Serve cold

&mdash Recipe by Antonia Achache, head chef and partner at Suzette Kitchen Garden

About Grace O

Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Prevents and repairs oxidative damage to cells caused by free radicals.

Support the body’s resistance to infection and strengthen immune vigilance and response.

Improves mood, memory, and focus.

Reduces risk factors for common degenerative and age-related diseases.

About Grace O

As a child in Southeast Asia, Grace O learned culinary arts by her mother's side in her family's cooking school Read More.

SIGN UP to receive our Top 10 Anti-Aging Strategies

Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Prevents and repairs oxidative damage to cells caused by free radicals.

Reduces risk factors for common degenerative and age-related diseases.

Support the body’s resistance to infection and strengthen immune vigilance and response.

Improves mood, memory, and focus.

Promotes vibrant skin and hair and helps keep eyes healthy

Builds strength for bones, muscles and joints. Increases bone density, builds and repairs tissue.

Encourages improved metabolism and digestion.

Reduce inflammatory process in cells, tissues, and blood vessels, helping to slow aging and reduce risk of long-term disease.

Prevents and repairs oxidative damage to cells caused by free radicals.

Support the body’s resistance to infection and strengthen immune vigilance and response.

Improves mood, memory, and focus.

Reduces risk factors for common degenerative and age-related diseases.

FoodTrients Trademark and copyright © 2011-2021 Triple G Enterprises. This website is for informational and entertainment purposes only and is not a substitute for medical advice, diagnosis or treatment. FoodTrients – A Recipe for Aging Beautifully Grace O, author and creator of FoodTrients® -- a philosophy, a cookbook and a resource -- has a new cookbook dedicated to age-defying and delicious recipes, The Age Beautifully Cookbook: Easy and Exotic Longevity Secrets from Around the World, which provides one hundred-plus recipes that promote health and well-being. The recipes are built on foundations of modern scientific research and ancient knowledge of medicinal herbs and natural ingredients from around the world. Since the publication of her first anti-aging book, The Age GRACEfully Cookbook, Grace O has identified eight categories of FoodTrients benefits (Anti-inflammatory, Antioxidant, Immune Booster, Disease Prevention, Beauty, Strength, Mind, and Weight Loss) that are essential to fighting aging, which show how specific foods, herbs, and spices in the recipes help keep skin looking younger, prevent the diseases of aging, and increase energy and vitality. Grace O combines more exotic ingredients that add age-fighting benefits to familiar recipe favorites. Terms and Conditions

How to Become a Plant Person When You’re Super Busy and Kinda Lazy

I like drinks that are easy and delicious and very near-a-body-of-water friendly. Very oops-look-at-me-I’m-accidentally-day-drunk vibes you know what I mean?

I put out the bat signal for favorite summer cocktail recipes and ho-ly shit did ya’ll deliver. So yeah, these are a few I sourced from my peeps on the internet (‘peeps’ never went out of style as a “group of people” descriptor for me), a few I’ve had starred in my e-mail inbox from various media outlets, a few from screenshots I’ve taken of your Instagram stories, and a few from my google “good summer drinks” because I am nothing if not a very diligent researcher for each and every article I write for this blog.

Some have direct recipes and directions and some don’t and yeah you might need to use your God-given imagination it’s good for you. Sorry I’m crabby today it’s just that kids are being locked in cages at the border and it’s makin’ me ragey! Wow speaking of that! You can donate money to help reunite children and babies with their families here!

There also isn’t any official layout for this blog post other than organizing the drinks by type of alcohol and yeah maybe there are eleven different kinds of Aperol Spritzs because that’s how many people sent me and also, who f*cking cares – the world is on fire and I’ve given you drinks so let’s just drink them.

Just kidding that actually brings up a VERY good point: don’t drink when you’re mad, or because the world is burning, and dooon’t drink when you’re sad. My best friend and biological sister Marissa A. Ross wrote a FANTASTIC article on that here, after Anthony Bourdain died:

“Please don’t drink [wine] when you’re sad. Drink because you’re happy. Drink because you’re in love—with someone, or many, or the world, or the city, or the meal, or yourself, or art, or that cute dog that walked by and licked your knee. Drink wine because it’s a beautiful day or because you’re stoked on your new project or you’re just feeling good. Drink to celebrate life, not to deal with loss.”

Watch the video: Beautiful Lady Making Mango Slushy - Mango Slupee - Thailand Street Food Chatuchak Market


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