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| Thursday, May 3rd, 2007 | | 10:26 pm |
An improperly working/inconsistant phone makes my blood boil like few other things. Not only is it faulty technology (the phone itself), but it's also the fact that America is so far behind the rest of the world in it's cellular service AND the irritating, personal beef that so many of my close relationships are only accessable via an inconsistant phone line. What's more, I know that tomorrow when I go into Cingular, with boiling blood, they're going to give me the run-around bullshit that basically states that as a paying customer, I have no rights over the quality of the product or service. I stayed an extra 1/2 hour at work and sold more olive oil in that last half hour than I had in the previous two. It's not just the sales figures, it's that I was able to guide people to finding something that they like, and through tasting and learning they were able to make a knowledgable decision about their choice and understand why it tastes so damn good. I like my job. We're promoting Australian foods this month, and although its' taken me 3 days to get up to speed with our featured products, I'm really enjoying them. Two olive oils- an exclusive blend from Yellingbo that's buttery and Moutere Grove from New Zealand that's grassy and peppery, plus an Joseph vinegar that's deep and rich like a Madera wine, and 5 spices indigenous to 'down under' that are quite unique. I wish I had known about the wattle seed when I was working in pastry- it's toasted, ground acacia seeds that have a nutty flavor- it would make a great ice cream or go well with chocolate. The mountain pepper berries have a lovely fruity flavor, followed by a suprising hot spice finish. I've been thinking about crackers lately. I really want to make some but my pasta rolling machine is elsewhere. There's nothing like fresh crackers. I'm taking two tea trips in the upcoming month- next week I'll visit Rishi in Milwaukee, Todd & Holland and TeaGschwendner in Chicago. TG is having a darjeeling tasting that I'm looking forward to- not only to taste the new harvests but to also see how they conduct the tasting. Next month is the 'world Tea Expo' in Atlanta. I havn't bought the plane ticket yet- a slew of financial hurdles have sprung up at me in the past few days and I'm hoping I don't inadvertantly screw myself into a last-minute fare. Zingermans was in the Times today..... http://www.nytimes.com/2007/05/03/business/smallbusiness/03zingerman.html?_r=1&oref=slogin | | Friday, April 27th, 2007 | | 8:53 pm |
pea green soup
I have a new-found joy in cooking at home, since I'm no longer doing it professionally. At my father's request, I have made split pea soup twice in the past month, and it's pretty good with home-made crutons. approx 1 cup sliced ham, cured or otherwise, cut into a small dice (optional) 1 medium onion, diced 2 cups dried split peas 6 cups stock (chicken or vegetable) 4 lg carrots, shaved and cut into 1/2" pieces black pepper (if using ham, test before salting) Heat approx 2 tablespoons of olive oil until it swills around fast in the soup pot (but not smoking). Add the diced ham and cook until lightly browned and crispy. Remove ham and set aside- it will be added at the end. Add the onions and saute until translucent. Add the split peas and the stock- turn heat up and bring to a boil. For an added bonus, add a ham hock to the pot for flavor- remove it before eating. When the boil is reached, add the carrots, cover 90% and reduce heat to low. Allow to cook for approx 40 minutes, stirring every once in a while. It is finished when the peas go mushy. Using a ladle, scoop 1/3 to 1/2 of the cooked soup (not including the carrots) into a blender and puree until fine. Add this puree back to the pot and stir in the cooked ham- add pepper and check for salt. Tastes great with crispy, oven dried (at 200f) cubes of day old bread. Also tastes good with a touch of flavorfull green extra-virgin olive oil added as a garnish, like Moutere Grove or Pasolivo. | | Sunday, April 22nd, 2007 | | 9:50 pm |
I'm a little embarassed to write that I caught myself singing a Greatfull Dead song while walking past Kerrytown on my way to my car, after work. But it's significant: my singing was unscripted and I was unaware of my surroundings- I was just enjoying singing the song I had just heard at work as I was closing up the shop. This is a sign of happiness. However temporary, however conditional, it's nice to feel calm and good. I suppose it requires all the dark days to truely appreciate the bright ones. Which brings me to something that struck me after moving to Las Vegas. The first while that I was there, every morning I would wake up, see the sun in the sky, and think 'Wow, it's a beautiful sunny day. I'm lucky to be experiencing it." But then after a few weeks of constant sunny skys, I stopped noticing it, stopped feeling lucky for it. After 6 months, when it finally rained, I was thrilled to have the type of day that I usually just tossed aside back in Michigan. | | Friday, April 20th, 2007 | | 8:39 pm |
From the random file: I heard on NPR that Michigan maple syrup production is predicted to be down by 50% next year because of the unusual weather. I can't find a source for that online, though, so don't quote me. I also spoke with someone who owns fruit orchards on the west side of the state and he said that his trees were so damaged by the early April frost that he may have lost a high percentage of his apricot, cherry and apple harvest, and that the required pruning of frozen buds might reduce his production for the next 2 years. A kilo of honey requires 3000 bee trips from polinating flowers to the comb. For a kilo of mileamaro honey, produced only in Sardinia, Italy, some 7,000 to 8,000 trips are required. It's amazingly spicy, deep, complex honey. One of my favorite things to do lately is combine it with an olive oil from the same region and dip paseano bread into it. Flavor pairing 101: combine foods from similar geographical regions. As quoted from an Irish butter aficianado: "When your teeth hit the bread the butter should be hitting your gums" There are records of Tibetan Buddhists making sculptures of Buddah out of butter. Rennet, a common ingredient in cheese that causes coagulation, is a stomach enzyme from calfs, which is removed during veal production. There are two vegetarian options: microbial rennet and cardoon thistle, which is used in parts of Spain and has a slightly bitter taste. A guy was in the deli today tasting oils with his two children (4 and 5) and we were talking about Indian food. He wanted to give me the number of his favorite Indian restaurant, which is located in Windsor, and said "watch my kids a minute while I get my cellphone" as he disapeared. So I had his kids taste sweet aged balsamic vinegar and his daughter made me try on her purple feathered tiara while his son told me that "mommy and daddy don't live together anymore". When he came back, he gave me the info on the restaurant, but the story kept getting weirder and weirder....so this chef only works by appointment now, so you've got to call and make arrangements, it's about $50/person, he loves to cook for people, he does 'pulse diagnoses' and prescribes natural Indian remidies, and OH YEAH, he's blind. But he still really knows his way around the kitchen. In some ways I really want to call him and experience it, but it's just a little too strange. I have a 3rd interview for the assistant manager position tomorrow after my shift. I'm going to be tired and my head will be buzzing from a busy Saturday morning, so I'm afraid that I'm going to blow it. They interview extensively there- it's a bit nervewracking. | | Wednesday, April 18th, 2007 | | 10:03 pm |
I just heard that a tablespoon of olive oil contains 125 calories. While this may seem insignificant, I've been drinking it like hot soup for the past few weeks, in effort to learn the sublties of the many different oils we carry. My sales are getting better. I am gaining weight. Tonight was an informative olive oil tasting at work that focused on new vs old world oils- new world being the Americas, Australia and New Zealand, old world being the mediteranian (Spain, Italy, France & Greece). Solomon also foucsed on pairing oils with food, which was really interesting. For example, a wonderful use of the Colona Sicilian Orange olive oil tastes wonderful with tuna salad. And the Pasolivo olive oil (Californian origin) which is too bold & peppery for my taste on it's own tastes wonderful in mushroom barley soup. There was a butter tasting two nights ago. The curator/lead butter historian from the Cork Butter Museum in Cork Ireland talked about the history of butter in Irish culture, and we tasted nine different butters. The goat butter was suprisingly very nice. It's totally white and looks like lard because goats milk doesnt contain any beta carotine (like cow's milk does). It takes 30 pounds of goats milk to make one pound of goat butter. I just watched the homemade video/manefesto of the gunman in the Virginia Tech shootings. It seems so senseless compared to the fear and loss of lives that it caused. I couldn't help but think that the still photos of him posing with guns seem as self gratifying as his compalint about others with their Mercedies Benzes and diamond necklaces. For a minute I was hopeful that this event might inspire congress to push for tighter gun legislation but then I listened to a report on NPR that said the lobbiests are too powerfull/ politicians are too fearfull of loosing votes over it. | | Saturday, March 31st, 2007 | | 10:34 pm |
ga-titos
My favorite perfume is still Amber Sultan by Serge Luten. Nothing tops it for me, but I'm always looking into what people compare it to. In reading about the other perfumes in his line, I came across this description for one called Muscs Koublaï Khän: "On me this is one dirty musk -- not so much animal as unwashed human, with all the attendant secretions piled on. Robyogi described it as "standing downwind from a homeless person" and I have to concur.." That was one of a 50/50 split in reviews- it seems to be either on peoples top 10 or hated. Every reviewer noted the complexity of how it evolved- the inital burst of cumin, civet and musk (someone even went so far as to say it smelled of a dark skinned womans 'nether region'), which lasts a short time and then complexifies as it warms with the skin. The drydown aparently develops into a deep, spicy, rich sweetness. I'm looking forward to trying it someday (I've only ever seen his line at Barneys in Chicago, so it'll be a while). I find the complexity and layered warmth of his scents to be wonderfully unique, and I like that most are unisex- mostly due to the fact that they smell different on everyone and are suprisingly versitle. I did pick up a bottle of Bulgari (Bvlgari if you're obnixous) "Eau Parfumee au The' Rouge" on my trip last week. It's only made in the cologne strength so it's a bit disapointing how fast it dissapates. The scent is a mix of Rooibos red tea and Yunnan China tea- it captures the dried tea notes quite well and is great in warm weather. A beautiful, light scent. From the random thought file: I was astonished by the percentage of people who were obese on the cruise ship I've been on for the past week. Thin & healthy was certainly a minority. The icing on the cake (pun intended) was a painfully rotund kid (looked to be about 8 or 10) perched on the edge of the hot tub in a two piece bathing suit with an ice cream cone in each hand. I did not like Nassau in the Bahamas. Over crowded, traffic hell, polluted, socially irresponsible and poorly planned. I have to give credit to the interior designers of the Atlantis Casino, however, because it topped everything in Vegas in it's splendor. Several of the most impressive Chihuli sculptures I've ever seen in person, elegant material choices and (replicas of) rare prints of shells, seemingly from 17th c. I'm 1/3 through "Omnivores Deliema" by M. Pollan. I think it's an important must read if you're at all interested in understanding the origins and impact of what we eat. There's a lot we don't know about what goes into the foods we buy in the grocery stores- this approachable and suprisingly informative book outlines a broader prespective of why and where we get our foods. I wish I could finish it tonight and only eat local produce from tomorrow forth, but that's too idealistic. http://www.amazon.com/exec/obidos/ASIN/1594200823/bookstorenow600-20The first 2.5 days on the ship were very turbulant. The wind was steady at 25-30 mph and the waves ranged from 10-25 feet in the open water- the boat rocked and bobbled non stop. Many people became seasick. Fortunatly my Mom and I were fine, but since I've gotten back (we debarked at 8am) I'm feeling the opposite of seasick. Landsick, I guess. I can't seem to stand still- I slightly stagger and sway like a drunkard and when I sit down I feel like I'm being pushed into the chair. It's mildly uncomfortable and I'm hoping it's gone tomorrow. Sometimes I wish I wasn't bound to mortality by my need to sleep- or rather, was impervious to exhaustion. But try as I might, I can't keep going all the time, even when I want to, even when I wish I was in Kalamazoo right now... | | Thursday, March 22nd, 2007 | | 11:07 am |
sibilant, tea in Atlanta, oatmeal ice cream
Prepare yourselves- this is going to be random. -Favorite word of the day: sibilant. Used in context: "She always wore brown overalls and these, aided by the effect of her button nose and bright brown eyes, increased her similarity to a koala. Her voice was soft and slightly sibilant and she gave the impression that if you poked her tummy she would squeak. Unlike a koala, she was very pleasant and gentle." -defined: http://www.m-w.com/dictionary/sibilant-I just registered for the World Tea Expo in Atlanta, GA, June 9-12. I'm very excited. The seminars run the gammut from basic tea 101's to focused regional tastings to analytical testing...I've signed up for two, which is all I can afford at the moment: how to conduct tea tastings and tea & cheese pairing. I plan on trying to sneak/talk my way into at least the India & Sri Lanka tastings as well. I need to find a place to stay in Atlanta that's within walking distance to the world conference center, because I don't want to rent a car. If any readers have spent time in Atlanta, is it like Chicago in terms of public transportation? Can I catch cabs or (better yet) take trains? I need to look into it more. -I was awoken by booming thunder- actually, my dog got very excited and woke me up. She was very resistant to go out in the pouring rain. -2 nights left in the bakehouse- tonight and tomorrow. Aside from meetings for work (annual financial planning) my down time is focused on preparing a cake & cookies for a baby shower for a family friend Saturday. Chocolate chip cookies, decorated sugar cookies (rattles, bunnies, chicks, flowers and rocking horses) and a poppyseed cake layered with lemon curd and decorated with pink buttercream frosting. I still don't have a design for the cake finalized yet but it needs to be done by Saturday at 11am. -Willie Nelson on the Colbert Report last night was pretty great. I'd like to have dinner with him- he's got a great sense of humor. Speaking of Ben & Jerry's (why Willie was on the show in the first place), a co-worker turned me on to their oatmeal cookie dough ice cream. Oh man, it's great. Cinnamon ice cream with oatmeal cookie and chocolate chunks. | | Friday, March 16th, 2007 | | 9:25 am |
| | Monday, March 12th, 2007 | | 12:11 am |
I have approx. 10 nights left in the bakehouse. The things I love about that job are overshadowed by the things I can't stand, and I'm so very excited to be moving on to greener pastures. Today I had to work the 4pm mixing shift. It requires splitting your time between mixing most of the doughs for the evening and scaling ingredients for the night mixer. Sounds simple enough, but I dread it the whole day before I go in and the only redeming thing left for me anymore is just getting it all done and over with. It's the size of things that really makes it seem overwhelming. For example, included in the roster are ingredients for two batches of sourdough- depending on the night it could be 120-180 pounds of flour, which has to be stacked on "wheels" and put in the cooler to chill (it takes a long time to ferment so we keep the temps low so the flavor can develop slowly). Then about 60-130 pounds of "chef" which is the fermented sourdough starter. It's kept in large plastic buckets (think garbage buckets). In order to remove it to scale it you have to reach in and pull up as much as possible with one hand, and with a knife in the otherhand, slice the size chunk you need. My hands are small and not super-duper so I can only grab about 5-7 pounds at a time. Its cold. So I try to get this done as fast as possible, but at the same time I've got 2 mixers going full of different doughs that require different times, settings, and ingredients added at different intrevals. I find it difficult to juggle and not very enjoyable. Since I have to mix about 6 doughs I line my ingredients up in a specific order and it fills most of the work area. Today it was about 88 degrees in there, and I was worried about the yeast sitting out too long so I thought I'd keep it in the cooler until I needed it. I forgot to add it to the french baguette dough. So that threw off our schedule and needed to ferment twice as long.....but it turned out OK. The baguette dough base is known as a "poolish"- a fermented, stringy-batter like consistancy that has a small amount of commercial yeast, but gets most of it's action from naturally occuring yeast in the air. With enough fermentation time the dough will rise and compensate for the lack of additional yeast. Actually, the resulting bread had a moister crumb and was very pure tasting (usually you taste the commercial yeast a little bit). Try as I might- I usually go in early work for 15 minutes or so off the clock just to get a head start- something always goes wrong. It drives me nuts! Granted, I learn from it every day but I'd just like a few days with no suprises. I'm used to working in a much smaller, managable scale. And in grams. I am still struggling to develop an intutitive sence with pounds. You ask for 250 grams of sugar- no problem, I can eyeball it for you. But 7.62 pounds? It takes me longer to get shit done. I feel like such a damn wimp complaining about it though, because other people do it easily and actually enjoy it (!). I guess that's the point- I really don't enjoy it. I miss being involved in service, when the ticket machine is spitting out orders and you have to move fast and work smart and make quick decisions. Come April, I'll be in the thick of it working at the deli. It's hard to describe to someone whose not been there, but usually there's a line out the door. It's a small place, jammed floor to ceiling with food stuffs, super friendly staff (they're huge on "giving good service"), and lots of people. It's going to test my patience and I'm sure I'll be exhausted after my shift until I get used to it, but I'm really excited. When I was downtown today I ran into another old friend from highschool. I'm still geting used to being back here, but it's nice to remember the good things. My laptop has an issue- the 'click' button has become overly sensitive and randomly clicks where the cursor is resting. I have to be careful with where I allow the cursor to rest. It's frusturating and I don't know how to solve it- I wish there was an apple store here like the one in Chicago. It's as if the honey at work followed me home and dripped on my keyboard. | | Thursday, March 8th, 2007 | | 9:32 am |
25
So Zingermans is celebrating it's 25th year with a week full of special events. If you're in town, or looking for an excuse to eat a fantastic $5 ruben or an all you can eat corned beef & cabbage dinner, check this site out for details- http://www.zingermansdeli.com/zing25/I just got the green light for a transfer to the deli for retail food sales. It couldn't happen soon enough, in my oppinion. I'm going to shoot for April 1st. I'm so excited to not have this pain in my hands any more, and to not have to work nights. Yeah dexterity! Yeah normal social life! | | Wednesday, February 21st, 2007 | | 7:46 pm |
| | 2:48 pm |
I'm trying to read todays paper before class so I won't read it durring class. There's an article about the 'comeback' of frozen yoghurt. It refers to frozen yoghurt as the 'leg warmers' of food trends- I like that thought. It also mentions that many of the young women lined up outside the door, waiting up to 45 minutes for their yoghurt, were wearing ugg boots. Needless to say, this is a trend surfacing in LA. They're using a yoghurt powder imported from Italy that I've used before to make yoghurt-ice cream. It's pretty good- quite tangy- it really grabs your tounge and makes you want more. TCBY's version, what they're calling yoghurt, is crap. I hope this trend forces them to redesign their product so that it more closely resembles it's name. I'm finally over the flu- I somehow ended up with what I think was the norovirus that's been all over the place- sick for 3 days. I'm on day 4 and am only eating buckwheat pancakes and mashed potatoes, but it's wonderful to have my appetite back. This afternoon I'm making chicken stock for my Dad. I feel like my life is the polar opposite of what it was just one year ago, when I was so pressed for time, stressed, with too much to accomplish in a days time. I was working tons. Now I get lots of sleep, am reading regularly, even watching tv. I feel like I should be accomplishing more but this change in pace is nice. I know that eventually my career will gain more focus and pick up- right now I'm just doing research. | | Thursday, February 15th, 2007 | | 11:27 am |
I want to go here: http://www.edenproject.com/Biodomes full of plants in beautiful Cornwall! I could live in a cottage with several corgies! | | Wednesday, February 7th, 2007 | | 8:06 pm |
| | Sunday, February 4th, 2007 | | 2:39 pm |
Prespective. I'm trying to keep my focus simple and straightforward. It's easy for me to give into all the daily frustrations and loose sight of why I'm doing what I'm doing. I've not experienced this kind of cold in a long time. The snow loudly crunches under my feet when I walk and all the extra preparations to keep warm add time to everything. And it's so dry. Tonight we (the bellasweetie and I) are staying at my Dad's house because this little studio on the lake that I'm squatting in is too cold for comfort. The dog sleeps so close to me to keep warm that I almost crushed her last night, and I've taken to sleeping with the covers over my head otherwise my nose gets too cold. I've been having fantisies about warm fireplaces. Oh to be near a wood burning stove! I was very excited about the prospect of an electric blanket (normally I would bawlk at the idea of sleeping underneith something with an electcical current) but they're too expensive. The bakehouse, with it's ambient temp of 80f, is a welcome place. I've got so many ideas floating around in my head...if one were to 'see' it, it would closely resemble Simon's dream mapping site from years ago. Nothing is anchoring yet, but the hope is that eventually the worthwile points will develop more weight and come to fruition. Current Music: the humming of the refridgerator | | Saturday, January 13th, 2007 | | 2:50 am |
| | Thursday, January 11th, 2007 | | 12:22 pm |
Bubo Bar
A pastry shop/bar that is sometimes mistaken as a jewelry store. Beautiful work- http://travel.nytimes.com/2007/01/07/travel/07foraging.htmlTheir direct website (well designed): www.bubo.ws I am trying to study, so I made a new cd to aide me in my efforts. I may have spent more time on the cd, but there's time for studying later while listening. If you'd like a copy I can send it- some Tosca, Zero 7, Telepopmusik, Brazilian Girls, Air, Gotan Project....just ask. V! | | Tuesday, January 2nd, 2007 | | 1:10 pm |
2006 reflections, 2007 resolutions
2006, what can I say? I'm glad it's behind me. I toasted the new year one year ago with my co-worker Massimiliano and his father (who flew in for the occasion from Genova) in his home, eating pesto & salami and toasting with lambrusco. Then the busy season started at work and it was work work work. I drove out to San Diego in Feburary to meet Patrick- we had a great meal at Parallel 33, and some good beer from a cheap mexican place along the beach while watching the sunset. March brought many problems...my fathers diagnosis of cancer and the end of my close friendship with Carolyn were but two. I got promoted to head pastry chef in April, which was challenging and in some ways very fulfilling. I worked a lot. Summer arrived, with it's heat and cockroaches. I was in the midwest in July for my Dad's surgery, and then again 2 weeks later for a wedding and to check in on my Dad. In the following months I strugled with pnemonia (sp), quitting smoking, two unhousetrained puppies and a now ex-boyfriend who treated me like I was a monster. It all came to a head in mid September- I decided to leave Vegas the same day that I was invited to Italy with an old friend. That trip, in early October, was one of the most fantastic weeks on record- decompressing, relaxing, eating, drinking, laughing....couldn't have been better. Well, it could have been better if we could have stayed longer. Then my Mother and I packed up the last of my posessions into my car and drove across the country. I arrived home, started working at Zingermans baking bread, and have happily been doing so ever since. I'm broke and don't have any concrete plans, but happy. I feel lucky to know such wonderful, inspiring people. In the coming 12 months I hope to find solid ground and move closer to putting my gypsy days behind me. I am going to drink more water, take time to eat good food, cook at home more often, invest more time in friendships, and try to come up with a 5year plan. I am going to exercise caution and make well informed decisions. I hope I can find someone who is a good kisser and have relationship that doesn't feel forced or ill-fated. I hope my family is healthy and happy, I hope my brother finds a job that inspires and fulfills, I hope to find a comfortable place to live that I won't be leaving within 6 months, I hope to get beyond living paycheck to paycheck. I hope my dog is happy. | | Tuesday, December 12th, 2006 | | 12:03 pm |
Gannon's Energy, holiday breads
So, a guy I work with named Gannon, great guy, sells these energy drinks that everyone in the bakehouse drinks all the time. They're tasty, contain a small amount of caffeine- the 'energy' comes from a high dose of b vitamins. Personally, I find that I prefer an "XS" drink over coffee when I need a kick, you don't get the gittery side effect. And you don't get the crash like you do from drinking coke, because it's not based on refined sugar. Chances are you havn't seen them unless you know someone who sells them, so I thought I'd link to his website so that if anyone is interested you can try them. http://agannon.qhealthbeauty.com/Products/Thumbnail.aspx?ctg=12918&ast=406075&rtl=12918I'm partial to the rootbeer but the cran-grape is a bakehouse favorite. Beyond that, holiday production is in high gear. I mixed a batch of Panettone last night which is probably in the oven as I type. Tonight we'll bake the stollen, which is quite an undertking. I suspect we'll be baking it everyday before Christmas from here on out, which is a great chance for us to refine the process and make it run smoother. All so that we can forget it and have to try to rememeber it 11 months from now. *Panettone is an Italian holiday bread, loaded with butter, yolks, oranges, vanilla, dried and candied fruit; baked in a paper mold and hung upside-down to cool so that it can retain it's light, airy texture. The amount of fat & goodies in it would cause it to colapse if it were to cool at room temperature, as the steam escapes and the internal structure gets weighed down. *Stollen is a German holiday bread, also loaded with butter and yolks, but contains more dried fruit (golden & flame raisins, dried cherries, currants, candied lemon & orange peel), which is all soaked in Bacardi rum. After baking they're coated with rum-butter, cinnamon sugar and then powdered sugar. Very different from the dreaded fruitcake, although it is dense and sweet with a hint of rum. I recomend both, but love the panettone with tea in the morning. A link: http://www.zingermansbakehouse.com/content/pages/products.php?category=seasonalbread | | 9:30 am |
addresses please
How does one bring an idea into fruition? In the interest of sharing holiday greetings, please send addresses. My mail housing center is at 79 Gunther Ct. Saline, MI 48176. I dont' get mail where I live, but pick it up from that address frequently. Thus adding to my gypsy-ness. I look forward to receiving addresses............. Also, I love mail, so feel free to indulge me in your written greetings. Thank you. |
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