Carolyn’s Journal a Warm Heart Bears magazine Number 2 - 2017
Come Gather Together
Cover photography by Carolyn Robbins
Carolyn’s Journal
From the Artist‌ Each year at Thanksgiving, the blessings in my life are called to mind. I am so thankful for the people who have shared their heart with me over the past year. I do not have a large family to share the holiday with, but I do enjoy spending the day with my loved ones. It is so much fun to look at beautiful photos and artwork of Autumn scenes, and to find delicious recipes to make during the season. My favorite desserts are pumpkin and pecan pie. After all isn’t that what we look forward to most at Thanksgiving dinner? One tradition that we have since my daughter was small was to make Chex Mix. We love the delicious mixture and try to make it the traditional way each year. The Giving Thanks Collection was created to bring friends and family together to celebrate the Thanksgiving Holiday. Gathering together each year to share our blessings with each other creates lots of memories for us to have forever. It was so much fun creating the tiny of thanksgiving with these bears. Each of their tiny accessories, some purchased and some created by hand, help to tell the story. Knitting each sweater and embellishing them with fine laces, tiny flowers, beads and charms; adds to each of the bears character to make them one-of-a-kind. You are invited to join their celebration. Hugs, Carolyn
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Contents Bears Esther Sienna Georgia Wheatley Lennox Olive Hazel Julianna Dorie
Recipes Recipes are from Delish http://www.delish.com/recipes/
Craft Projects Rosemary Wreaths P&G Everyday https://www.pgeveryday.com/home/homedecor/article/thanksgiving-place-settingsrosemary-wreath-and-pumpkin-leaf Snowy Mason Jar Crystal Owens DecoArt Blog http://www.decoart.com/blog/project/89/snow y_mason_jar
Inspiration Pier One Imports https://www.pier1.com/
Thanksgiving Dinner Pumpkin Bisque Pinecone Cheese Balls Roast Turkey Chestnut/Sausage dressing Sweet Potato Souffle Garlic Mashed Potatoes Harvest Squash Maple Bacon Corn Muffins Mini Cranberry Bread Cranberry Fruit Conserve Sponge Cake Pumpkin Pie Ice Cream Fruit/Nuts
"Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom." Marcel Proust
Giving Thanks Collection
Esther Esther and her sister Sienna are hosting this year’s Thanksgiving celebration. Beside roasting the turkey, Esther is so excited to be decorating their home and table. She has found so many great pillows for the living room, and beautiful dishes for their table. She is having so much fun adding touches of Autumn to their home. Last week Esther told me she loves the quote by Anatole France that reads: “Until one has loved an animal, a part of one’s soul Remains un-awakened”. Because of this quote she said “I am so thankful for furry little kittens that I adopted a gray tabby and named her Gracie. The origin of the name Esther is Persian, meaning star.
Roast Turkey INGREDIENTS 1 turkey 8 sprig fresh herbs 3 medium onions 2 tbsp. olive oil or melted butter kosher salt 2 medium carrots 2 stalk celery ¾ c. low-sodium chicken broth DIRECTIONS Heat oven to 375 degrees F. Remove the giblets and neck from the cavity. Using paper towels, pat the turkey dry. Stuff the herbs and half the onions into the main cavity. Tie the legs together with kitchen twine. Tuck the wing tips underneath the body. Rub the turkey with the oil and sprinkle with 2 teaspoons of salt. Place the turkey neck, carrots, celery and the remaining onions in a large roasting pan. Place a roasting rack in the pan and put the turkey on top of it. Roast the turkey until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 2 1/2 to 3 hours. (Cover the bird loosely with foil if it browns too quickly, and add the broth to the pan if the vegetables begin to scorch.) Carefully tilt the turkey to empty the juices from the cavity into the pan. Transfer the turkey to a carving board, cover loosely with foil and let rest for at least 25 minutes. Reserve the pan and its contents for gravy. Carve the turkey as desired. Garnish with fresh herbs, if desired. Serves 8
“As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them.” John F. Kennedy
Beautiful Pumpkins, Glassware, Napkins and placemats for the table
A beautiful Table Setting
Special Home DĂŠcor Finds
Sienna Sienna and her sister Esther will be welcoming their friends to their home this Thanksgiving. In preparation, Sienna will be making her famous Chestnut Sausage Dressing, and has been decorating their front porch and garden for the occasion. They have decided to also provide the wine and various fruits and nuts for their guests. Sienna is so thankful for the music in her life and has chosen her favorite to play during the celebration. She recently told me, “I am so thankful for music, because whenever I need something to calm me down, music is always there. It keeps me happy and it understands me when everyone else doesn’t�. The origin of the name Sienna is Italian, meaning town in Tuscany.
Chestnut Sausage Dressing INGREDIENTS 1 loaf sourdough or crusty Italian bread 1 roll (12 oz) pork sausage 3 c. chopped onions 2 c. chopped celery (include some leaves) 1 stick butter ½ c. chopped parsley 2½ tbsp. poultry seasoning 1 tsp. salt 1½ c. chicken broth 2 c. peeled fresh chestnuts, broken in large pieces (if using fresh, buy 1 lb, or use bottled, canned or drypacked roasted May use walnuts or pecans, if desired, instead of chestnuts. Chestnut Tips to follow. DIRECTIONS Heat oven to 250°F. Have a large rimmed baking sheet ready. Spread bread on baking sheet. Bake 20 minutes, stirring once, or until dry. Transfer to a large bowl. Meanwhile, cook sausage in a large nonstick skillet over medium-high heat, stirring to break up sausage, 5 minutes, or until no longer pink. Drain off and discard fat. Stir in onions, chestnuts (if using fresh), celery and butter. Cook 4 to 5 minutes until vegetables are crisp-tender. Add to bread. Add chestnuts (if not using fresh), parsley, poultry seasoning and salt. Toss to mix well. Add broth; stir to moisten evenly. Stuff neck and body cavity of turkey loosely (don't pack; stuffing expands slightly as it cooks). Put any remaining stuffing in a greased shallow baking dish. Cover and bake 30 minutes. Uncover and bake 15 minutes more until lightly browned. Serves 8-10
Chestnut tips To peel, cut an X on the flat side of 10 chestnuts with the pointed tip of a paring knife. Arrange in a circle on a paper plate. Microwave on high 10 to 20 seconds, or until X starts to open and points curl. Meanwhile cut 10 more chestnuts. Replace hot nuts with fresh; microwave fresh while peeling the hot nuts (they’re very hot, so wear disposable latex gloves). Repeat until all are peeled Planning Tip: Peel and break up fresh chestnuts up to 1 week ahead; bag and refrigerate. Prepare stuffing up to 2 days ahead; bag and refrigerate. Stuff bird just before roasting.
Thank you, God, for everything, The big things and the small. For "every good gift comes from God"... The giver of them all. And all too often we accept, without any thanks or praise, The gifts God sends as blessings, each day in many ways. And so at this Thanksgiving Time, we offer up a prayer... To thank you, God, for giving us a lot more than our share.
First, thank you for the little things That often come our way, The things we take for granted But don't mention when we pray, The unexpected courtesy, the thoughtful, kindly deed, A hand reached out to help us in the time of sudden need. Oh, make us more aware, dear God, of little daily graces That come to us with "sweet surprise" From never-dreamed-of places.
Then, thank you for the "Miracles" We are much too blind to see, And give us new awareness of our many gifts from Thee, And help us to remember that the Key of Life and Living Is to make each prayer a Prayer of Thanks And every day Thanksgiving --Helen Steiner Rice
A Wonderful Thanksgiving movie
Ginger
Ginger looks forward to the Autumn each year when frost is on the pumpkins and there is a chill in the air! She said, “I am so thankful for the Changing Seasons”. Her favorite quote is “Change with the seasons of life, don’t try to stretch the season into a lifetime”. Ginger works at the local flower shop and is in charge of stocking the pumpkin cart at the local harvest festival. She so enjoys meeting all the wonderful people who stop by to say hello. For Thanksgiving dinner with her friends she is bringing her famous Roasted Pumpkin Bisque and has already chosen the fresh pumpkin she will be using for this recipe. The origin of the name Ginger is English, meaning liveliness.
Roasted Pumpkin Bisque INGREDIENTS 5 pounds pumpkin, peeled and cut into 3/4-inch pieces 2 yellow onions, chopped 1 tablespoon finely chopped thyme 3 tablespoons extra-virgin olive oil 1/2 teaspoon fine sea salt 1/4 teaspoon ground black pepper 6 cups gluten-free chicken or vegetable broth 1/2 cup dry white wine 1 teaspoon ground cardamom 2/3 cup heavy cream (optional) DIRECTIONS Preheat the oven to 425°F. Toss pumpkin, onions and thyme in oil and spread mixture onto 1 or 2 large baking sheets. Season with salt and pepper and roast for 20 to 30 minutes until tender, stirring once or twice. Remove from oven and transfer to a large pot. Add broth, wine and cardamom and simmer for 10 minutes. Carefully working in batches, purÊe the soup in a blender or food processor until smooth, then transfer back to pot. When ready to serve, bring the soup back to a simmer. Remove from heat and whisk in cream. Ladle into soup bowls or hollowed out mini pumpkins and serve. Serves 8-10
Georgia will bring the centerpiece for the table She also found this wonderful lantern at the shop
Wheatley Wheatley is very thankful for her friends, and has offered to bring all of the potatoes this year. She is making Sweet Potato Souffle and Garlic Mashed Potatoes. Last week while at the library, Wheatley came across a Book of Thanksgiving quotes and her favorite was: “Be thankful for the friends who take time out of their day to check up on you. He said, “my friends sure do that for me”! The origin of the name Wheatley is Old English, meaning Wheat meadow.
Sweet Potato Souffle For the Souffle’s 6 sweet potatoes 2 tsp. cinnamon 4 tbsp. brown sugar 2 tsp. pure vanilla extract Large pinch of kosher salt 8 egg whites Crumble Topping 1/2 c. finely chopped pecans 1/2 c. brown sugar 4 tbsp. all-purpose flour 4 tbsp. butter, melted, plus more for greasing ramekins 1 tsp. kosher salt Preheat oven to 400°. Place sweet potatoes on a large baking sheet and poke all over with a fork. Roast until tender, 50 minutes. Let cool completely. Scoop out flesh and transfer to a food processor along with cinnamon, brown sugar, vanilla, and salt. Add egg whites and continue to process until combined. For topping, in a large bowl, mix all crumble ingredients until well combined. Butter four small ramekins. Divide batter evenly and smooth tops. Sprinkle each with crumble topping. Bake until puffy and completely set, 38 to 40 minutes. Serve immediately. Serves 4
The year has turned its circle, The seasons come and go. The harvest all is gathered in and chilly north winds blow. Orchards have shared their treasures, the fields their yellow grain. So open wide the doorway, Thanksgiving comes again!
Garlic Mashed Potatoes INGREDIENTS 2 pounds red potatoes 6 garlic cloves, peeled 1/3 cup milk Ÿ cup butter or margarine, softened ½ teaspoon salt 1/8 teaspoon pepper DIRECTIONS Scrub potatoes. Leave skins on, if desired, or peel thinly and remove eyes. Leave whole or cut into large pieces. Heat 1 inch water (salted if desired) to boiling; add potatoes and garlic. Cover and heat to boiling; reduce heat. Cook whole potatoes 30 to 35 minutes, potato pieces 20 to 25 minutes or until tender; drain. Shake pan gently over low heat to dry potatoes. Mash potatoes in medium bowl until no lumps remain. Add milk in small amounts, beating after each addition. (Amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used.) Add butter, salt and pepper. Beat vigorously until potatoes are light and fluffy. If desired, dot with butter or sprinkle with paprika, chopped fresh parsley, watercress or chives. Serves 4
Lennox
Lennox is so excited to share Thanksgiving Day with his best friend Wheatley, who’s friendship he is so thankful for. At this year’s Thanksgiving celebration Lennox is bringing his Famous Cranberry Fruit Conserve. And as a treat for everyone, he is going to surprise them with tiny loaves of Cranberry Bread! Lennox loves to create beautiful things and has been told that he is a true artist. Those around him believe that he is not the only one who is inspired, but he is the one who inspires others. Lennox has created tiny Rosemary Wreath place cards for each place setting. And for after dinner, Lennox is bringing supplies for those who want to create a Snowy Mason Jar for the coming Christmas season. The origin of the name Lennox is Gaelic, meaning lives near Elm trees.
Cranberry Fruit Conserve INGREDIENTS 1 bag fresh cranberries 1¾ c. sugar 1 c. water 1 orange 1 lemon 1 Granny Smith apple ¾ c. raisins ¾ c. chopped walnuts or pecans DIRECTIONS In 4-quart saucepan, combine cranberries, sugar, and water. Cook on medium 5 to 10 minutes or until cranberries begin to pop, stirring occasionally. Meanwhile, into small bowl, finely grate peels of orange and lemon, then squeeze juice. Stir into cranberry mixture, along with apple. Cook 15 minutes longer. Remove from heat and add raisins and nuts. Let cool, then refrigerate up to 1 week. Serve chilled. Makes 4 ½ cups
Cran-berry a small, red, acid berry used in cooking. the evergreen dwarf shrub of the heath family that yields this fruit.
Cranberry Mini Loaf Bread INGREDIENTS 3 cups all-purpose flour 1 tablespoon plus 2 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 1/2 teaspoons salt 3 cups granulated sugar 1 can (15 oz.) pumpkin 4 large eggs 1 cup vegetable oil 1/2 cup orange juice or water 1 cup Dried Cranberries DIRECTIONS Preheat oven to 350° F. Grease and flour five or six 5 x 3-inch mini-disposable or metal loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Makes 5 loaves.
Home Sweet Home is Homemade
Rosemary Wreath Place Cards Materials Rosemary sprigs (8 inches or longer) Bounty paper towels Floral wire (green or silver) Scissors Twine (white or natural) Instructions Soak rosemary sprigs in water long enough to make them flexible. Blot them dry with a paper towel, and then cut them into 8-inch lengths with scissors. (Shorter lengths will work, but you'll need to adjust the size of the nametags to suit the smaller wreaths) Gently form one of the sprigs into a circle, overlapping the edges slightly. Wind a short piece of floral wire around the overlapped edges to secure the shape Using the scissors, cut a 10-inch-long piece of twine. Wrap the twine around the top of the wreath two or three times (cover any exposed floral wire if you can). Tie a knot, and then tie the twine in a bow. Snip off excess twine If you want to personalize each wreath, use heavy paper or card stock to cut some rectangles or ribbon shapes, about as wide as each wreath. Write the names of your guests on each, and slide the nametag between the rosemary leaves.
rose¡mar¡y an evergreen aromatic shrub of the mint family, native to southern Europe. The narrow leaves are used as a culinary herb, in perfumery, and as an emblem of remembrance.
Snowy Mason Jar Decopauge Glue like Mod Podge Epsom Salt Mason Jars Brush Twine and Christmas picks Wax or Battery Operated Votive Candle Begin by covering the jar with decoupage glue. Cover the entire jar with Epsom salt. This will make the jar appear like its covered in snow. It also looks beautiful when a candle is lit. Tie twine around the mouth of the jar and hot glue mixed berries and picks. Lennox will bring materials to make Rosemary Wreath place setting for the table. He thought everyone would like to make a Christmas Mason Jar after dinner to decorate their homes for Christmas.
“We can only be said to be alive in those moments when our hearts are conscious of our treasures.� Thornton Wilder
Olive It is so enjoyable to decorate your home with inspiration and beautiful things. On a recent trip to her favorite little gift store she found a wonderful “cafe� sign for her kitchen. While sitting in her garden on one of the last warm Autumn days, she was reading one of her old cookbooks and found a wonderful recipe for Maple Bacon Corn Muffins. She is excited to make these for the Thanksgiving celebration with her friends, because Olive enjoys trying new recipes. The origin of the name Olive is Latin, meaning Olive Tree.
Maple Bacon Corn Muffins INGREDIENTS 1/2 lb. bacon 1/4 c. plus 2 tbsp maple syrup (divided) 2 tbsp. brown sugar 2 boxes Jiffy corn muffin mix 2 eggs 2/3 c. sour cream DIRECTIONS Preheat oven to 400 degrees F. Grease a 12-cup muffin tin with cooking spray. Place a wire rack inside of a large rimmed baking pan. Spread bacon strips in a single layer on top of the rack. Brush with about 2 tablespoons of maple syrup and sprinkle with brown sugar. Bake for 20-25 minutes, until the bacon is crispy, flipping the bacon halfway through. Let cool slightly, then chop the bacon finely. Combine the remaining ingredients in a large bowl until the batter is smooth. Stir in most of the chopped bacon. Divide batter between muffin tin cups. Sprinkle with remaining bacon bits. Bake for 15 minutes, until the muffins are golden and cooked through. Let cool slightly. Serve with butter and more maple syrup, if desired. Makes 12 muffins
The New-England Boy's Song (Over the river and through the wood) BY LYDIA MARIA CHILD
Over the river, and through the wood, To grandfather's house we go; The horse knows the way, To carry the sleigh, Through the white and drifted snow. Over the river, and through the wood, To grandfather's house away! We would not stop for doll or top, For 'tis Thanksgiving day. Over the river, and through the wood, Oh, how the wind does blow! It stings the toes, And bites the nose, As over the ground we go. Over the river, and through the wood, With a clear blue winter sky, The dogs do bark, And children hark, As we go jingling by. Over the river, and through the wood, To have a first-rate play. Hear the bells ring Ting a ling ding, Hurra for Thanksgiving day! Over the river, and through the wood, No matter for winds that blow; Or if we get the sleigh upset, Into a bank of snow. Over the river, and through the wood, To see little John and Ann; We will kiss them all, And play snow-ball, And stay as long as we can. Over the river, and through the wood, Trot fast, my dapple grey! Spring over the ground, Like a hunting hound, For 'tis Thanksgiving day! Over the river, and through the wood, And straight through the barn-yard gate; We seem to go Extremely slow, It is so hard to wait. Over the river, and through the wood, Old Jowler hears our bells; He shakes his pow, With a loud bow wow, And thus the news he tells. Over the river, and through the wood, When grandmother sees us come, She will say, Oh dear, The children are here, Bring a pie for every one. Over the river, and through the wood, Now grandmother's cap I spy! Hurra for the fun! Is the pudding done? Hurra for the pumpkin pie!
This poem is always thought to be about Christmas. But as you can see it clearly mentions Thanksgiving!
Hazel
This year Hazel grew the largest pumpkins in her garden. She decided to use them to bake a delicious Pumpkin Pie for the Thanksgiving dinner with her friends. Hazel is so thankful to be able to share her harvest with her friends. She loves what Walt Whitman wrote, “Keep your face always toward the sunshine and the shadows will fall behind you� The origin of the name Hazel is Old English; meaning: a color.
Pumpkin Pie INGREDIENTS 1/2 cup granulated sugar 1/2 cup brown sugar 1 tablespoon Unbleached All-Purpose Flour 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon ground cloves 3 large eggs, beaten 2 cups (or one 15-ounce can) pumpkin 1 1/4 cups light cream or evaporated milk DIRECTIONS In a large mixing bowl, whisk together the sugars, flour, salt, and spices. In a large measuring cup, beat together the eggs, pumpkin, and cream or evaporated milk. Whisk into the dry ingredients. For best flavor, cover and refrigerate the filling overnight before baking. Lightly grease a 9" pie pan that's at least 1 1/2" deep. Roll the pie dough out to a 13" circle, and transfer to the pan. Crimp the edges above the rim; this will give you a little extra headroom to hold the filling when it expands in the oven. Refrigerate the crust while the oven preheats to 400°F. When the oven is hot, place the pie pan on a baking sheet to catch any drips. Pour the filling into the unbaked pie shell. Bake for 45 to 50 minutes, until the filling is set 2" in from the edge. The center should still be wobbly. Remove the pie from the oven and cool on a rack; the center will finish cooking through as the pie sits. Serves 8
"Make it a habit to tell people thank you. To express your appreciation, sincerely and without the expectation of anything in return. Truly appreciate those around you, and you'll soon find many others around you. Truly appreciate life, and you'll find that you have more of it." Ralph Marston
Julianna Julianna is so thankful for the memories of her life, and she loves to write them down in a journal. She believes that today’s little moments are tomorrow’s precious memories. Julianna was so excited to be invited to the Thanksgiving dinner at Esther and Sienna’s home. They asked her to bring her delicious Sponge Cake with strawberry jam. For Julianna, flowers bring back so many memories of special occasions. Last week, while shopping in town at the flower market, Julianna found this intricate pumpkin with cutouts and could hardly contain her excitement. She thought, “that will be a wonderful addition to my Autumn decorations”. The origin of the name Julianna is Latin, meaning youthful one.
Janet Kruskamp Artwork
Sponge Cake INGREDIENTS 3 large eggs at room temperature 8 ounces superfine sugar 8 ounces Self-raising flour + 2 teaspoons baking powder sifted together 4 ounces softened butter 3 ounces margarine 1 jar good-quality strawberry jam 7 ounces heavy whipping cream, whipped to firm peaks Icing sugar (confectioners' sugar) DIRECTIONS Heat the oven to 350 F. Lightly grease two 8-inch baking pans. Line the bottom with lightly greased baking parchment. Using a stand mixer, or electric hand mixer, mix together the eggs, sugar, flour and baking powder plus the softened butter and margarine until completely combined. The mixture should be of a soft, dropping consistency. If you don’t’ have an electric mixer use a wooden spoon. Divide the cake batter evenly between the pans. Lightly smooth the surface of the cake and pop them onto the middle shelf of the heated oven. Bake for 25 minutes or until the cakes are well risen and golden brown on the surface. If the cakes are browning too quickly, lower the temperature just slightly but do not be tempted to open the door. Once they are risen and brown, you can open the door to check by gently pressing the center of the cake—it should spring back easily. Remove the cakes from the oven and place on a cooling rack for 5 minutes. Once cooled, place one cake cooked-side down onto a plate. Cover with a thick layer of strawberry jam followed by an even thicker layer of whipped cream. Top with the second cake. Dredge with the icing sugar, and decorate with fresh strawberries if you wish. Serve with a nice cup of tea. Serves 6
“Brings warmth to the giver and receiver alike� Robert D. Hales
Dorie Dorie is so thankful for the traditions she remembers each year, especially gathering together to share blessings with her friends. She has decided to make her Cheese Pinecones to share at the party. This recipe has been passed down through the generations of Dorie’s family, and is the beginning of her Traditional Thanksgiving meal. She told me that “Unconditional love is one of life’s most beautiful gifts” and she will enjoy this year with her friends. The origin of the name Dorie is French, meaning blonde.
Tra-di-tion the transmission of customs or beliefs from generation to generation, or the fact of being passed on in this way
Cheese Pinecone INGREDIENTS 1 (8 oz) package cream cheese, softened 1/2 cup light mayonnaise 5 strips of bacon, cooked crisp and crumbled 1 Tbsp chopped green onion 1 tsp chopped dill weed 1/8 tsp pepper 1 1/4 cup whole almonds, toasted DIRECTIONS Combine cream cheese and mayonnaise and mix well in a food processor or blender. Stir in the cooked bacon, green onion, dill weed and pepper. Cover and chill overnight. Shape the cheese mixture into two small pinecones on serving plate. Starting at the narrow end, place almonds into the cheese on a slight angle, forming rows. Garnish with rosemary twigs to resemble pine needles. Serve with crackers.
Carolyn’s Journal a Warm Heart Bears magazine
Editor and Creative Director: Carolyn Robbins Website: http://www.warmheartbears.com Email: carolyn@warmheartbears.com Facebook: http://www.facebook.com/WarmHeartBears Pinterest: http://www.pinterest.com/WarmHeartBears Instagram: http://www.instagram.com/warmheartbears
Copyright: All images and content contained in Carolyn’s Journal magazine are covered by International Copyright Law. Reproduction of any part of this magazine without prior written permission is prohibited.
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