Gingerdead Men & Book Review

Gingerbread men for Halloween

Happy Fall Everyone!  We have been busy baking for Halloween and ready to share the creation.  Sometimes we make Halloween items all week long or tag this for next year!  It is the same gingerbread recipe I make every year.  The key is to always keep the dough cold.  I put it in the freezer and fridge multiple times while cutting which keeps everything chilled.  The bonus?  No need for all the extra flour that makes cookies tough and gingerbread not so rich-looking.

But first a book review!  This book is Weapons of Math Destruction by Cathy O’Neil.  Yes, the book is as clever as the title!  It was difficult at first to begin since surveillance and big data are not generally topics I would pick to read about.  This book is NOT a math book but about large corporations using our data.  The author was a mathematician turned data scientist for stocks/bonds turned whistle blower.   All of her information is relevant to any of us and I think more people should really pay attention to how all the data out there is being used.

One example if of a young man trying to get a job.  He is perfectly capable and was even a student at Cornell University.  However, due to some poor judgement on some financial decisions his credit score went south.  As a result, he couldn’t even get a job at a place like Mc’Donalds because of his credit score.  Big data is being used to create massive amounts of inequality on a larger scale with no one to stop it.

Another example is of a young woman who was a well liked teacher in the school.  Since she didn’t score high on an algorithm, she was fired despite her being a good teacher.  There is about half of a chapter on grading teachers based on an algorithm.  But since they never explain the algorithm there is no recourse for getting better, trying to find the cause or any feedback into the fact:  is the school getting better because of this algorithm?

I would recommend it for anyone looking for a good read.  If you like conspiracy theories, then this might also be the book for you!

The recipe!

For these cookies I used my tried and true recipe from  Gingerbread Men.  I do not recommend using the food processor to make the dough.  A stand mixer works much better.

You will also want to use the small batch of icing.  I still have leftovers, but this will give you one piping bag worth to do all of the cookies.  I used a #2 Wilton tip to make the bones.  After doing a few skull faces, I was tired and each face came out differently.  This isn’t a bad thing – but I had 24 cookies more to go.  SO, I made eyes and a mouth instead.  They still taste good, so who cares?  🙂

Join me if you like on my other blog/website:

Happy Halloween!!!!!

Fox Cookies for Fall

Cookie time!  It is fall and I received the Cheryl’s Cookie Catalog in the mail this weekend.  They always have cute designs…. I love the $6 (used to be $5) cookie option as a quick and fun gift for friends.  Here is a super easy method for cute fox cookies out of a heart cookie cutter.

First, I followed my recipe for sugar cookies.  I made them without baking powder and cut them into heart and pumpkin shapes.  As usual, I freeze my cookies before baking.  This goes for sugar cookies and drop cookies!  It keeps the cookie from falling flat and losing shape.  When you cut out the heart, use your thumb to push the tip of the heart to make it more rounded.

Second, I followed my recipe for royal icing.  I split it and made orange flood icing, white flood icing and green for the pumpkins.

Third, I flooded the heart with orange icing and let it dry with a fan on.  This took about 1-2 hours.

Fourth, the next layer was a small heart of white for the face, two triangles for the ears and white dots inside the ear.

Finally – for the eyes and mouth I did not use a food coloring pen.  Instead, I simply use food coloring gel and a toothpick.  I squeeze out a pea size amount of black coloring gel onto a plate, and then I use my toothpick to carefully place the eyes and mouth.  It sound worse than it is.  This is actually my favorite part and I have never had a problem with it.   I started doing this when I made snow globe cookies a few years ago and needed black for this eyes and mouth.

Peanut Butter Chocolate Chip Granola

Good Day!

My son has made this twice now and I realized I made it last year without ever posting it!  It is really good and if a 10 year old can make granola – YOU can too!  Granola is sooo easy to make and sooo expensive at the store.  Feel free to also check out our

Chocolate Granola or Oats and Honey Granola!

If you love peanut butter but have an allergy in the house – use sunflower butter instead.

So far we have made this FOUR times!  They just can’t get enough and been trying different combinations of sweeteners and additions.  My kids cannot wait to add chocolate chips and we end up with melted chocolate clusters of granola instead of “chocolate chip” granola.  I am pretty sure nobody else minds though.  🙂

Make a banana yogurt parfait, pour in some milk, eat it as a snack, top ice cream with it, make some cookies or muffins with it – the list is endless!


Peanut Butter Chocolate Chip Granola
  • 6 cups old-fashioned oats (or gluten free oats for gluten free)
  • 4 Tb. sugar
  • ½ cup olive oil, grapeseed oil or coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup or honey
  • ⅔ cup dark or semi-sweet chocolate chips
  • Optional: pecans, almonds, or dried cranberries
  1. Preheat oven to 325 degrees. Prep a large rimmed cookie sheet or two small rimmed cookie sheets. You can line them with parchment or nothing at all. I use silicone mats for easy cleanup.
  2. In a great big bowl, mix up the dry ingredients: oats and sugar.
  3. In a medium microwave safe bowl, warm the oil, peanut butter and maple syrup for about 30 seconds. Stir until well combined.
  4. Drizzle the warm mixture over the oats. Stir and fold gently to coat the oats.
  5. Pour the oats now onto the cookie sheets. Bake for 20-30 minutes. Gently stir every 10-15 minutes. Sometimes the granola will take longer. It should be a little darker and fragrant. Watch closely at the end because it burns fast. When I do a big batch, I have to bake it for 30 minutes since it is not spread out.
  6. Once golden brown, take it out of the oven and cool. Add the chocolate chips while warm if you want them to melt. Or wait for it to cool to have in tact chocolate chips. Store in an air-tight container in the pantry. Or freeze if you will not need it for a few weeks.
  7. Enjoy on yogurt, with milk, in a smoothie, on a smoothie bowl, with bananas or even ice cream!
Recipe adapted slightly from Minimalist


Smoked Pork Salad & Book Review

smoked pulled pork salad

I hope your summer has been awesome!!  Here in Missouri we are at 100 degrees or more every day and 101 on Saturday without the heat index!  So instead of swimming in the bathwater temperature pool, we had a family reunion on Sunday.  For the main meat, I purchased 10 pounds of pork shoulder to smoke.  I love this electric smoker!  It makes everything taste good.  Alton Brown had one in his episodes and I have been hooked ever since.  Thanksgiving will never be the same – we liked the smoked turkey better than the roasted.

Book Review:

Book review time!

I have been reading “Positive Discipline: Tools for Teachers” although many of the skills would work for parents as well.  Each section is very thoughtfully laid out and peppered with many real-life examples.  The chapters begin with the discipline tool such as “Greetings,” describes the tool, highlights several examples of using the tool in real classrooms, gives 3-5 tips on using the tool and finally – my favorite part – explains the research behind the tool.  The tools in the book remind me of “Teaching with Love and Logic” and “Discipline with Dignity” if you are familiar with those books and programs.  There are 281 pages of tools and examples in the book, so there is something in it for every teacher.  I would highly recommend this book for any brand new teachers and teachers that would like more discipline tools to use and try in the classroom.  In my experience, every tool does not work on every student.  Each child is different and some respond differently than others due to family history or simply personality.  One chapter in particular explains Curiosity Questions.  Instead of barking at the student to finish the worksheet, it begins with a conversational question.  This question starts a discussion and I know many of us have had those “Aha!” moments when they had a short discussion with the student: I can’t focus, my mom is in the hospital, my little brother cried all night, etc.  Of course, learning objectives do need to be met, but a little grace goes a long way when trying to start a conversation and make a plan on how to overcome those obstacles.

In short, there is something for every teacher in this book.  The cartoons and quotations peppered throughout the book break up the text well. The author’s tone is conversational and easy to read and understand.  I received this book from the Blogging for Books program in exchange for this review.



Leftovers to the rescue!  I have made this with leftover restaurant smoked pork and homemade.  Both are equally delicious!  Scale this up or down for a huge BBQ or a small family dinner or a healthy and tasty lunch!!

This is my all time FAVORITE BBQ SAUCE recipe.  I whip it up in a jar, shake and good to go!  No high fructose corn syrup and preservatives necessary.  There is enough vinegar in my sauce to keep it in the fridge for quite a while.   I don’t use liquid smoke too often, but the price is cheap and it lasts a long time in the pantry.

The corn bread muffins were from my favorite corn bread recipe, too.  Feel free to use store bought.  Or make these and freeze the leftovers for another day.


Smoked Pork Salad & Book Review
Prep time
Cook time
Total time
Serves: 4 servings
  • 2 corn muffins
  • 4 cups romaine lettuce, chopped
  • 2 cups smoked pulled pork
  • 1 cup grape or cherry tomatoes, sliced in half
  • ½ red onion, sliced thinly
  • ½ cup BBQ sauce
  • ¼ cup ranch dressing, optional
  1. Preheat oven to 450 degrees. Slice the corn muffin into small cubes. Spray with olive oil cooking spray. Place on a cookie sheet and toast for 6 minutes. Set aside.
  2. Divide the lettuce into 4 bowls.
  3. Add about ½ cup pork to each bowl. Add tomatoes, some sliced onion and corn bread croutons on top. Now drizzle BBQ sauce or combine ranch and BBQ sauce together if that floats your boat.
  4. Enjoy!



Magic Eye String Art

Hello!  Here is an easy and fun art project for those stormy summer days.  String art is very popular right now and can be used to make anything from your initials, to objects, to this “magic” eye.   As they say: everything old is new again!  We made string art in Algebra II/Trig back when I was in 10th grade!  My math teacher hung them around the wall to show how straight lines can make a curve.

This project requires NO hammering!!!  Many of the string art projects involve wood and nails and a hammer – this seemed like it would take a while to hammer everything plus it makes the artwork heavy.  Using wood requires brackets to hang, etc.  So instead I tested different ways to make a foam board from the dollar store.  You can cut and paint your own foam 5×8′ sheet down to the size you want from the hardware store.  I used foam core boards from Dollar Tree.  I tried to use black poster board, but the poster board is so cheap and flimsy that the glue ruined the flat board.  I think a glue stick could solve the problem… but I had black spray paint and used that instead since the black poster board was a fail.

I love changing decorations often and do not want heavy ones.  Here in my office I made a photo wall out of cheap Michael’s art canvas and a piece of foam core in the middle.


Here is how to make your own version of Magic Eye String Art!

What you will need:

-ruler (I used a 12″ plain ruler and my quilting Omnigrid though the Omnigrid is not required but helpful)
– minimum 2 colors of embroidery thread (any colors you like – my eyes are blue so I used blue and white)
-black spray paint or black foam core or good black poster board
-3  of 20″x30″ or 20″x20″ foam core  ($1 at Dollar Tree)
-600 of 3/4″ pearlized pins
-graph paper or here
-X-acto knife (optional – I explain if you do not have one but it does make a cleaner cut)
-cereal bowl


1.  I started by sketching my design on graph paper.  Each square = 1″ on the graph paper.  Foam core comes in sheets of 20″x30″ and I wanted a square shape, so I sketched my design as a 20″x20″.  Of course you can choose any size you like.

2.  Option A;   with X-acto Knife:  I glued together with plain Elmer’s glue the 3 sheets of foam core.  Do not skimp and use 2!  If you do, the pins will go through the boards and cut up your thighs.  (Ouch.)  Let the boards dry.  At this point, you can try to glue stick the black poster board if it is thick enough.  Thin poster board will warp and wrinkle when it comes into contact with wet glue.  If using black spray paint instead, go to step 3.  Now, cut 10″ off of the foam core with an X-acto knife.  This will give a nice even slice.

Option B:  With no X-acto knife, you will need to cut each foam core board down to 20″ by 20″ with scissors.  I prefer X-acto knives, but I want to make this project as accessible as possible.  Once all the sheets are cut, glue all 3 foam core sheets on top of each other making sure they are lined up.

3.  Now go outside and spray paint black paint onto one side of your foam board.  You can skip this of course if you used good black poster board.

4.  Your board is prepped and the fun begins!  Use sketch to mark out all of the squares you are going to do.  You start in the center and make a 2″x2″ square.  Then, you make another square in the same direction 5″x5″.   Once the 2 squares are drawn, it is easier because you simply use the corners of those squares to create the next square which is tilted. I just followed my graph paper and those measurements.

5.  Once you draw the squares, I drew the points to put the pins for the most middle square first.  In string art, they usually put all the nails in at the same time.  I find it easier to start in the center and work my way out.  So, the for the middle square only, I used one pin every 1/4″.  Do this all the way around.

6.  Next, is the string work.  Keep your thread in a bowl – this will keep it from unraveling all over the place.

I found a youtube video on how one lady did the string and included a photo with numbers as well.  You tie one string on the bottom left pin (leave a 3″ tail of thread!!)  – we’ll call this “1”.  Then keeping the thread on the inside of the design, wrap it around the other “1” pin at the top.  Bring the thread back down and wrap it around “2”.  Then take it up to “2”.  Etc. etc.  Once you are at the end of the line, I take the entire board and turn it once clockwise.  I proceed doing the 1-1, 2-2 again.  I do this four times all the way around.  Then I end my square by wrapping it several times around the pin, cutting it with a 3″ tail and using the two tail threads to tie several knots.  That is why I always leave a tail.  Once you feel it is secure, trim the threads.

**Make sure to keep the thread taut they entire time or it will unravel.

7.  With square #2, make a mark every 1 centimeter.  This will work well for all of the squares.  Put your ruler so you have a number in the center and work your way out from the center.  Once in a while, I didn’t end exactly on a centimeter and just played with it a bit.  As long as it is the same number of pins on all sides, it won’t matter.  This would be easier to explain in a video… if I make a red/white and blue one, I will try and tape it.

8.  Repeat the threads just like the first square.  It will look weird at first and like it isn’t going to look good.  But once you get to the second to last square it will look awesome.  Sometimes I had to push pins down in order to put threads on top of them.  That’s okay.

This art project took about 4 hours to complete.  I am almost caught up watching The Flash Season 3 as a result  🙂

Happy Making!

Chocolate Cream Cheese Dip

It’s strawberry season!  My favorite food in the whole wide world!

My 6 year old daughter made this chocolate cream cheese dip with some leftover cream cheese we had and it was DELICIOUS!  So quick and easy!  Plus it pairs well with all kinds of fruits and graham crackers.  The kids are sometimes hungry after playing outside or after school and this will fit the bill nicely.  Lots of fruit and protein and chocolate 🙂   It sounds weird, but pineapple tastes really good with chocolate, too!

Book:  The newest book I am reading is a textbook for my class starting next week:  Comprehensive Curriculum for Gifted Learners.

 (photo credit: Amazon)

It is the best book on Gifted instruction that I have found in regards to teaching and curriculum.  This book is not necessarily full of printables and handouts.  The text is a firm grounding in the research of gifted education and how to set up the curriculum and goals for the class.   If you homeschool gifted children or teach some in your classroom, this textbook is a GREAT resource.  It goes into depth on the goals of many gifted classes:  critical thinking skills, research skills, and problem solving skills.  I believe addressing the affective needs of these students by adding a goal of self-understanding of their strengths and weaknesses as well as high level oral and written skills should be added.

Recipe:  Since this recipe involves chocolate, I recommend the Rodelle Dutch Cooca.  Costco sells it during the winter time and I stock up.  Amazon also carries it and Hy-Vee.  I have heard great things about Ghirandelli as well.  It is not necessary, but the chocolate products seem darker and richer when using higher quality cocoa instead of Hershey.  Dutch cocoa also blends better with liquids – which is a nice perk when making this or hot cocoa!

The recipe makes a 4 serving amount of dip, so you may want to double or triple the recipe for a party.  Or keep it small like this for that family dessert or afternoon snack.


Chocolate Cream Cheese Dip
Prep time
Total time
Serves: 4 servings
  • 4 ounces cream cheese or neufschetal cheese (like cream cheese but fewer calories)
  • ⅔ cup plain Greek Yogurt
  • 2 T unsweetened cocoa powder (baking cocoa powder)
  • 6 T powdered sugar
  • 2 T mini chocolate chips
  1. In a medium bowl, allow the cream cheese to sit and come to room temperature. Or, put the cream cheese in a microwave safe bowl for about 30 seconds to soften.
  2. Add everything except the mini chocolate chips and mix with a fork until well combined.
  3. Top or stir in chocolate chips.
  4. Serve with strawberries, graham crackers, pineapple, kiwi or bananas.


Greek Yogurt Pancakes

Greek Yogurt Pancakes

Good morning!  And you will definitely have a GREAT morning with these super awesome deliciously HEALTHY pancakes!!  The hubby and the kids all loved them.  If you love buttermilk pancakes, then these are for you!

Many of us are winding down the school year and these are great for “brinner” or for a pancake breakfast on those summer mornings.  Our last day of school is Thursday – so we may be having these Friday morning.  I like making them Sunday because then I freeze the leftovers and we have some breakfast all ready to go for the week.

What’s new?  I finished 9 credit hours in Gifted Education this Spring and will be done after 3 credits this Summer!   I finished up my semester teaching Gifted Education full-time and will not be returning as it was a one-year contract.  I will miss the relationships made in the district with the administrators, faculty and students.  The next adventure will be to return to substitute teaching so that I can stay home when mine are sick or need help in the classroom with parties, etc.     Here are a few of the 58 students I had this Spring semester.  Such a sweet, sweet group!

Why I love these:

-I love buttermilk pancakes and the acid from the yogurt has the same yummy taste!
-Lots of protein from the eggs and yogurt!
-Freezer friendly and filling!

Greek Yogurt Pancakes
Serves: 20 pancakes
  • 4 eggs
  • 1 tsp. vanilla extract
  • ¾ cup + 2 Tb. whole wheat flour
  • 2 Tb. sugar or sugar substitute
  • 2 tsp. baking soda
  • 1 tsp. kosher salt
  • ½ tsp. ground cinnamon
  • 2 cups Greek yogurt, plain
  • Toppings: butter, syrup, sugar free syrup, berries and whipped cream, etc.
  1. Preheat your griddle to 350 degrees or skillet to medium heat.
  2. In a medium sized bowl, whisk together the eggs and vanilla.
  3. Now, in a large bowl whisk together the dry stuff: flour, sugar, baking soda, salt and cinnamon. Add the Greek yogurt on top. Whisk it all up with a whisk or fork.
  4. Finally, add your egg mixture. This will be thick! Whisk until it is all combined.
  5. Once the skillet or griddle is hot, spray with cooking spray or add butter to coat. Pour pancake batter into ¼ cup dollops. Spread it out a little bit with your cup or ladle. Cook 2-3 minutes. Once you see a bubble, check the bottom. Once the bottom is golden brown, flip it and cook another 2-3 minutes. These took a little longer to cook than my regular pancakes.
  6. Serve warm with toppings.
  7. Freezer option: Lay staggered in a ziploc bag and freeze. To reheat, microwave for 1 minute.


Chicken Mac and Cheese

Reading now:

I finished watching part of the HBO drama “The Immortal Life of Henrietta Lacks” with Oprah since I adore the book.  The book is fantastic and was a hit at our book club!  I really couldn’t finish the HBO show.  I was bored …. maybe because I knew what was going to happen?  I’m not sure.  I stopped watching after 30 minutes.

I did also start the Margaret Peterson Haddix series “The Missing, Book 1″ that was in one of our 4/5th grade classrooms.  It was great!  A very fast read – I think I finished in a couple of days.  The plot moved along and the kids were interesting characters.  I love the revelation at the end.


What kid doesn’t like chicken or mac & cheese?  This dinner was a hit with kids big and small and will be for yours too!  I just love the Instant Pot and use it to cook almost everything now from roasts, pasta, rice, yogurt, stew, soup and chicken.  I haven’t used my slow cooker in years now unless I need to keep something warm for a pot luck.  I don’t like how chicken dries out and the roasts are still not cooked all of the way by the time I get home.

I do include how to make this without a pressure cooker/instant pot in the Notes section!

**Warning**  If you do use the Instant Pot or pressure cooker for the recipe, please release the vent SLOWLY.  I made the mistake of releasing the valve full blast!!  Pasta water and chicken stuff sprayed everywhere!  But don’t worry!  You can learn from my mistake.  Use a towel or wooden spoon to move the vent halfway slowly and not quick like me 🙂


Chicken Mac and Cheese
Serves: 6 servings
  • 1 pound boneless skinless chicken breast, cut into small bite size pieces
  • 8 ounces dried elbow macaroni or spiral pasta (I like whole wheat)
  • 1 and ½ cups half and half or milk
  • 1 Tb. all purpose flour
  • 2 tsp. mustard or Dijon mustard
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 and ½ cups shredded Cheddar cheese (about 6 ounces) (or use your favorite cheese)
  1. Add to you instant pot: 6 cups water, chicken and pasta. Cook on high pressure for 5 minutes. (No pressure cooker/instant pot? Just go to the notes section)
  2. Once finished cooking, SLOWLY open the valve HALFWAY. Allow the pressure to slowly release.
  3. Pour the chicken and pasta into a colindar.
  4. Meanwhile, put the pot back on the stove or insert back into the Instant Pot. Switch it to saute mode and keep it on normal. Add the half and half, flour, mustard, salt and pepper. Whisk together! Allow the mixture to come to a boil and boil to thicken for about 2-3 minutes. Whisk while it boils to keep the bottom from getting too hot!
  5. Now, add your pasta, chicken and cheese back into the pot. Stir it all up and eat!
  6. Serve warm with a salad, peas, broccoli or any of your favorite veggies!
No Instant Pot? Fear not! Just cook the pasta and drain. Use the same pot to the saute part of the recipe where you mix the half and half, mustard, etc. Boil and thicken 2-3 minutes. Add the cheese. Stir. Add the pasta. Add in some rotisserie chicken and voila!

Recipe from "The Great Big Pressure Cooker Book" by Bruce Weinstein and Mark Scarbrough


Simply Homemade Ham and Bean Soup

Ham Soup

Good morning!

If you notice on the homepage – I have a new Twitter account!  It is @ThisIsMaryEllen and will include more Educational items that I am learning in my graduate classes and using in my classroom.  Graduate school was SO much easier before kids, house and a full-time job!!!  If you are thinking of going after college and can figure something out financially, just DO it because it is ten times harder later to take those classes.  Mizzou is pretty rigorous though and there are easier programs out there.  But if they are so much easier, do you learn as much?  Probably not.

Lesson Learned this week:  So, I spent $36 to have my transcript reviewed by the Missouri Department of Education.  I am enrolled in 9 credit hours now and planned to do 6 hours in the summer.  But!  The transcript review says I only need THREE more hours this summer instead of SIX to be certified Gifted K-12!!!  Happy Dance!!!  Because that $36 saved me over $1000 this summer!  And the moral of the story is: sometimes it pays to spend a little money up front.


This past week I was making ham and bean soups to find something simple and delicious.  Most of us will have some leftover ham next weekend, right?  And sometimes there isn’t enough for everyone to get a second meal out of it.  Or, you are just tired of plain ham.  So, make this soup instead!  It is filling, healthy and delicious.

Freezer friendly if you want to make a big batch, too!  So if you are worried about buying too big of a ham this week – don’t worry, this recipe has got you covered!

Simply Homemade Ham and Bean Soup
Serves: 8 servings
  • 1 and ⅓ cups dried Northern Beans (soaked overnight) or 2 cans (15oz.) or 4 cups cooked
  • water if using dried beans
  • 1 teaspoon olive oil
  • 1 cups chopped carrots
  • 1 cup chopped celery (or ½ cup; I like a lot of celery)
  • 1 large onion, diced small
  • 2 teaspoons or cloves of minced garlic
  • 5 cups chicken broth (low sodium is what we use)
  • 1 teaspoon mustard powder
  • 2 cups chopped ham, ½ inch pieces
  • ½ teaspoon white or black ground pepper
  1. First, if you are using dried beans, I soak them overnight. Then, I add them to my Instant pot and cover with water until the water just barely covers all of the beans. Cook on high pressure for 20 minutes and let sit for 10 minutes before releasing the pressure. Drain and use. If you are using canned beans, then simply drain and rinse them. Set aside.
  2. Into a Dutch oven over medium heat, add the olive oil. Once hot, add the chopped carrots, celery and onion. I like to chop these in my mini electric chopper - so must faster!
  3. Once the vegetables are soft and onion starting to become translucent, add the garlic. Cook 30 seconds.
  4. Add the chicken broth. I do not like my soup too soupy. Feel free to adjust the amount of broth to how thick or thin you want your soup.
  5. Add mustard powder, ham, beans and pepper.
  6. Cook about 30 minutes on medium heat or until it has simmered for at least 15 minutes. You can let your soup simmer for much longer if you like. I would advise putting the beans in 15 minutes or so before serving because the beans are already cooked and you don't want to cook them again.


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