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Old 05-20-2012, 04:42 AM   #751
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Quote:
Originally Posted by piratejenny View Post
Sounds good...add some cardamom for a more lassi-ish flavor!
I don't know much about spices, so I never would have thought of this. I picked some up and will definitely try it!

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Originally Posted by oropendola View Post
I agree. I had it for my afternoon snack and I wasn't hungry at dinner time. Delish!
Glad you enjoyed it.

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Keira's mom did you ever try the mango sf syrup ? Bet it would increase the mango taste.
I thought about that last night. I don't have any, but will def. look into getting some. I think the raspberry would be good too.
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Old 05-20-2012, 10:00 AM   #752
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Broiled Italian Tilapia and Shrimp

This recipe is best suited to those of us that skip breakfast and lunch and eat all our DD calories at dinner. This is what I fixed myself on my DD last night and it was delicious! It was filling and held me nicely until bedtime!

The herbs in this dish always evoke thoughts of Italy. This is a complete meal and makes a nice summer entree. It goes together really FAST, so no major heating up of your kitchen in the summer! THAT aspect I really like. It does require that you be able to coordinate two tasks at the same time in the kitchen (the skillet of veggies and the seafood broiling) but is not particularly difficult to put together. This dish is Atkins Induction-friendly, too! You can substitute Emeril’s seasoning for my spice blend if you have it on hand.

INGREDIENTS: For each serving you will need:

1 small tilapia filet (mine weighed 4.5 oz. )
4 large shrimp, veined and shelled
1 T. unsalted butter
Few sprays of butter spray to saute veggies in
¼ tsp. my Seafood Spice Blend (or Emeril's seafood blend)
6 oz. zucchini, sliced
2 oz. onion, sliced
1 plum tomato, chopped into large pieces
1/2 small green onion, chopped fine
1 T. fresh oregano (or ¼ tsp. dried)
3 fresh basil leaves (or ¼ tsp. dried)
Dash each salt and pepper
1 clove minced garlic
1 T. Parmesan cheese (I used less as I watch calories as well as carbs)

DIRECTIONS: Preheat broiler. Spray a medium non-stick skillet with butter spray. Saute the onion until it begins to soften. Add the sliced squash and saute just until half done. While vegetables are sauteing, peel and cut the clove of garlic in half. Rub the surface of the shrimp and fish with the cut side of the garlic. Set garlic aside for now but do not discard. Melt the butter in the oven in a small baking pan. Sprinkle the Seafood Spice Blend over the melted butter. Now dip the tilapia filet into the seasoned butter, flip and lay on one side of the pan. Also dip the 4 shrimp in the seasoned butter, flip and set on the other side of the pan. Pop in preheated broiler and cook until seafood is completely done, which will only take about 6-7 minutes with this small a filet. Turn broiler off but leave seafood in it to stay warm.

Now back to the sauteing veggies. Mince the garlic halves and add to sauteing veggies. Also add the chopped tomato and continue cooking just until tomato begins to give up its juices and slightly softens, but isn’t falling apart (about 1-2 minutes). Add green onion, spices, salt, pepper. Turn flame off the vegetables as soon as they are done.What you don’t want to do is cook these veggies “to death”.

Remove seafood pan from broiler. Plate the veggies, top with the Parmesan and using a spatula, gently lift the tilapia filet onto the top of the veggies. Top with the broiled shrimp and sprinkle more green onion on top for garnish if desired. Serve at once.

NUTRITIONAL INFO: As written, this recipe makes just 1 serving which contains:

326 calories (using a 4.5-oz filet)
15.1 g fat
13.8 g carbs, 3.5 g fiber, 10.3 NET CARBS
37.4 g protein
358 mg sodium
517 mg potassium
42% RDA Vitamin A, 44% B6, 104% B12, 98% C, 11% D, 14% calcium, 50% copper, 44% iron, 38% magnesium, 35% manganese, 53% niacin, 74% phosphorous, 21% riboflavin, 121% selenium, 18% thiamin and 33% zinc
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Last edited by buttoni; 05-20-2012 at 10:02 AM..
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Old 05-20-2012, 12:00 PM   #753
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Looks yummy!
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Old 05-20-2012, 12:28 PM   #754
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my new down day savior when craving chocolate and warmth

Clean Cocoa Mix

I just mix it up in magic bullet and put in a jar.

.5 cup erythritol - powder in magic bullet before adding remainder ingredients

then add and powder together for a few seconds

.5 cup best cocoa powder you can find
.5 teaspoon glucomannan/konjac powder
1 tablespoon stevia with inulin powder (or two tbsp if you like sweeter)
1 teaspoon ground vanilla beans (ordered from amazon) - optional but adds YUM
6 tablespoons (weighed in grams as on package) organic non-instant dried milk powder
.5 teaspoon sea salt
.5 teaspoon instant espresso or a Via packet would work - it enhances the chocolate flavor. you could add more if you wanted.

this mimics the best clean non sugar cocoa mix out there only doesn't use guar gum (glu works better) because the guar settles out in clumps. I use two heaping teaspoonsful which I always weigh in grams at 18g per 12 oz mug of boiling water. 18g is 20 cal - I put everything into recipe maker in fat secret, double and triple checking ingredients. I did this by finished total gram weight and my normal serving size weight. This powder is decent in a frappe as well, especially with some greek yogurt and pb2

I am now putting about a half cup of my clean marshmallow creme in the cup with the powdered cocoa mix for another 12 calories, then pouring in the hot water and stirring. the marshmallow melts into the chocolate and the honey richness adds so much. I love this stuff.

Clean Marshmallow Creme

in saucepan off heat put 3 packets knox gelatin with .25 cup cold water to start dissolving for five minutes
place over medium heat and add 3-5 tablespoons erythritol (doesn't have to be powdered first), big dash sea salt, 1 tablespoon raw honey, half cup boiling water and bring to a boil whisking constantly to dissolve everything. turn off heat and stir in 1 Tablespoon vanilla and .25 teaspoon glucomannan powder (all the sugar free cremes on the market have guar gum but I didn't want to mess with it)
beat two egg whites with 2 teaspoons egg white powder (I think you could just use three egg whites, I was trying for stiffer creme and had the powder on hand) with .5 teaspoon cream of tartar just to stiff peaks. keep mixer on high and trickle in the hot liquid mixture until fully incorporated and store in two 1 quart mason jars in refrigerator. makes 8 cups at 12 cal per half cup.
if you don't want the honey flavor use agave or maple syrup. it really adds something lovely to the marshmallowy goodness.
This sets up quite stiffly, thinking I will underbeat to just soft peak and then add the hot liquid and try not to over combine for a smoother concoction. You could make the creme into marshmallows but I don't need the hassle of filling a deep enough pan with cornstarch/powdered sugar or vanilla protein powder, making depressions and filling with the still warm creme, covering and letting set. LAZY foodie here. Nor do I want to grease a pan adding calories to down days, then cut out squares and dust with a powder coating. But you could.
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Last edited by b_lou_who; 05-20-2012 at 12:34 PM..
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Old 05-21-2012, 10:54 PM   #755
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I made this, but never got to try it. I had planned to freeze some servings, but my 12 yo DD ate it all! I'm assuming it's good, she wants me to make it again. She didn't use any of the toppings.


Crock Pot 3 Bean Turkey Chili

Servings: 12 • Serving Size: 10.8 oz •
Calories: 206.3 • Fat: 1.4 g • Protein: 16.8 g • Carb: 31.8 g • Fiber: 9.0 g**


• 1.3 lb (20 oz) fat free ground turkey breast
• 1 small onion, chopped
• 1 (28 oz) can diced tomatoes
• 1 (16 oz) can tomato sauce
• 1 (4.5 oz) can chopped chilies, drained
• 1 (15 oz) can chickpeas, undrained
• 1 (15.5 oz) can black beans, undrained
• 1 (15.5 oz) can small red beans, undrained
• 2 tbsp chili powder

Topping: (extra calories)
• 1/2 cup chopped red onion
• 1/2 cup chopped fresh cilantro for topping
• shredded cheddar to top

Brown turkey and onion in a medium skillet over medium high heat until cooked through.
Drain any fat remaining and transfer to crock pot. Add the beans, chilies, chickpeas tomatoes, tomato sauce and chili powder mixing well.
Cook on high 6-8 hours.
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Last edited by SummerAnne; 05-21-2012 at 10:55 PM..
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Old 05-22-2012, 10:53 AM   #756
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Not sure if we have this listed, sorry if this is a duplicate-- but I just made this for lunch today, a DD after a week+ of being out of rotation-- and it really made me HAPPY

1 package shirataki/tofu noodles (40 cal for entire package). Rinsed well in hot water, and panfried till almost entirely dry.
1T regular cream cheese (it's what I had-- you can lower the cals with lower cal cheese)
2T parmesan
some Mrs Dash garlic & herb
pinch of salt

basically mix it all together in the hot pan once the noodles are pretty dry.

I've got this, as listed above, as:
134 cal
about 7g protein
about 2.8g net carbs

hot and creamy and flavorful and satisfying-- I'd eat this on an UD

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Old 05-23-2012, 07:30 AM   #757
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Help pleeze! I did a search for rice pudding using miracle rice, I swear I saw it somewhere but there were no results found. Does anyone know where it might be, a rice pudding type of flavor using miracle rice and/or other ingredients? Thanks.
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Old 05-23-2012, 07:52 AM   #758
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Here's one. Found it Googling: http://www.lowcarbfriends.com/bbs/lo...sistertzu.html
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Old 05-23-2012, 07:58 AM   #759
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Thanks Buttoni! Do you happen to know if you have to use the gluc powder? Don't have any yet...
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Old 05-23-2012, 08:26 AM   #760
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Originally Posted by cactusrose63 View Post
Thanks Buttoni! Do you happen to know if you have to use the gluc powder? Don't have any yet...
Yes, you have to use glucc powder to make it firm up, otherwise it would just be "rice soup".
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Old 05-23-2012, 09:15 AM   #761
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Okay, thanks...say no to rice soup!
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Old 05-28-2012, 06:13 AM   #762
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This is good...I put SF maple syrup on mine

Voluminous Vanilla Ice Cream
Calories: 40 (or however many are in the almond milk)
Voluminous Vanilla Ice Cream

1/4 tsp pure vanilla extract
1/16 tsp salt (trust me)
sweetener (such as 1-2 stevia packets or 1-2 tbsp sugar)
1 cup almond milk (I used unsweetened Silk. See below for substitution notes.)
optional: add-ins such as fruit, peanut butter, or extracts

Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the container (I thaw for 30 seconds in the microwave first) and blend in your Vita-Mix. (If you don’t have a vita-mix, you’ll probably have to thaw longer, but you can still get a yummy ice milk.)
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Old 05-28-2012, 09:22 AM   #763
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Good idea bet you could use other milks as I am not a fan of almond milk but coconut milk I bet would be good.
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Old 05-28-2012, 12:38 PM   #764
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^ I should add the recipe is copied from the ChocolateCoveredKatie blog.
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Old 05-29-2012, 01:23 PM   #765
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I get my chocolate fix on both up and down days from this~~ I calculate it to about 100 calories at the very most but that is what I count it as

3-2-1 cake

take a box of Angel food cake mix and combine it with a box of any flavor chocolate cake mix-I use devils food-store this in an airtight container

take 3 tablespoons of the mix combine it with 2 tablespoons of water and put it in the microwave for 1 minute- this is warm and Yummy and lets me fall asleep with a big smile on my face and NO deprivation for only 100 calories
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Old 05-30-2012, 10:34 AM   #766
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Black bean omelet

1/2 cup egg substitute (60cals)
1/2 Morningstar Farms black bean burger (60cals)
S & P to taste

Using medium heat, cook burger in a bit of water with lid on skillet until soft enough to break up into small pieces. Add egg substitute, cover, and cook on medium until set. Fold in half and serve. Also good with hot sauce.
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Old 05-30-2012, 12:26 PM   #767
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Mexican Chicken

1 boneless skinless chicken breast (or tenders) about 4oz - 110-120 cals
salt and pepper to taste
1 tsp chili powder (3 cals)
1/4 tsp ground cumin
pinch dried oregano
1 wedge laughing cow or other cheese wedge (30-45 cals)
2-3T salsa of your choice (10-15 cal, unless mango or black bean based, then 20)

Mix salt, pepper, chili powder, cumin and oregano. Sprinkle seasonings over chicken.
Spray a skillet lightly with cooking spray and heat pan.
Sear chicken for 3 minutes, then turn and add 3T water and salsa to the pan. Cover and cook for 5 minutes until chicken is cooked through.
Remove chicken and add cheese to the pan and stir to melt.
Serve sauce over chicken.
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Old 05-30-2012, 05:00 PM   #768
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Def making that, Dottie.
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Old 05-31-2012, 03:10 PM   #769
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Quote:
Originally Posted by ouizoid View Post
DD tuna noodle casserole

2 small bags shiritaki noodles rinsed and snipped
1 tuna pouch (90)
2 Tbs each chopped onion and celery
2 wedges laughing cow melted in a little milk (I used almond) (75)

stir above all together and put in oven proof crock

top with 2 Tbs parmesan or lowfat mozzarella (I used a combo) sprinkle paprika on top

bake 350 degrees for 20 minutes or until hot and melty

I figure 225 cals for the whole thing including the cheese on top
Thank you for this! I cut the recipe in half, substituted 2 ounces of chicken for tuna (had some I needed to use), added hot pepper flakes, and now my belly is super happy. Delicious! 117 calories!
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Old 05-31-2012, 04:45 PM   #770
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I posted this on the main board recipe forum, so I'll just post a link to that thread here. This was REAL good, REAL filling, and REAL fast to throw together. I'll be doing this one again on down days. If you use butter spray instead of the butter for sauteing the shrimp, you can save some calories.

http://www.lowcarbfriends.com/bbs/lo...mp-chiles.html
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Old 06-07-2012, 11:04 AM   #771
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A variation of Linda Sue's Chicken Sausage Casserole with miracle rice.
Makes 12 servings-134 calories, 3.16g carbs.

1lb honeysuckle turkey breakfast sausage
1lb cooked and diced or shredded chicken breast
1/2 cup or 56g shredded sharp cheddar cheese
8oz philadelphia fat free cream cheese
1oz diced onion
1 medium stalk celery, diced
8oz sliced mushrooms
4 bags rinsed and drained miracle rice
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Old 06-07-2012, 10:27 PM   #772
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Originally Posted by buttoni View Post
I posted this on the main board recipe forum, so I'll just post a link to that thread here. This was REAL good, REAL filling, and REAL fast to throw together. I'll be doing this one again on down days. If you use butter spray instead of the butter for sauteing the shrimp, you can save some calories.

http://www.lowcarbfriends.com/bbs/lo...mp-chiles.html
what a great idea for a shrimp dish!! My FAVORITE food! I will probably try this with shirataki noodles... don't really care for the rice...
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Old 06-10-2012, 06:10 PM   #773
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Chicken-Cauli Cold Salad
4 oz Chicken Breast (boneless,skinless)
1 cup Frozen Fresh Cauliflower
2 tbs Miracle Whip Light
1 tbsp Classic Yellow Mustard
1/2 cup celery , Chopped
1/4 tsp Pepper Sauce (tabasco, texas pete, whatever)
1/4 tsp Paprika
1/4 tsp Salt
1/4 tsp Pepper, Black
1 tbsp Dill Pickle Relish

Directions

Cook chicken and dice into small pieces.
Chop cauliflower in about the same size pieces and microwave (covered with 1T water) for 3 minutes until just tender.
Mix everything well and refrigerate for a few hours, or overnight, until well chilled and the flavors have blended.

192cals; 5.83g fat; 6.84g carbs; 3.59g fiber; 24.66g protein
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Old 06-12-2012, 07:47 AM   #774
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OH Dottie, that sounds good!!!!!!!!!!!
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Old 06-12-2012, 09:30 AM   #775
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I added a few small red grapes to it and it was really good
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Old 06-12-2012, 10:31 AM   #776
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15 calorie zucchini tots

Ingredients:

Squash - Zucchini, includes skin, raw, 1 cup, chopped
Onions - Raw, 1/4 cup, chopped
Parmesean Cheese Grated - 1/4 cup
Panko Bread Crumbs- 1/4 cup
Eggs - Whole, raw, 1 large

Put the onion and zucchini in the food processor so it's finely chopped. Mix everything together. Spoon by the teaspoonful into mini muffin tin (GREASED) Pat down with back of spoon. 400 degree oven for 20 minutes or until you notice them getting a beautiful brown crust on the edges. Makes 12 tots per tin.
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Old 06-12-2012, 10:55 AM   #777
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Oh, Marianne, those sound WONDERFUL! I've done little croquettes with grated Z before, but the mini-muffin pan is such a clever idea. Will have to try these!
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Old 06-14-2012, 12:27 PM   #778
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90 calorie frozen dessert (open to tweaking )
makes 8 four-ounce servings
2g net each.

you'll need an ice cream maker (I use the kind you have to put the cannister in the freezer before starting, works fine).

1c 10% cream (half n half)
1c almond milk (i used unflavored, unsweet, almond breeze)
1c davinci or similar sugar free flavoring syrup
2 large eggs (or use lecithin- this is for emulsification)
2T glycerin
2T vodka
1tsp or so of vanilla extract (I make my own, and it's also vodka based )
1/4c xylitol
additonal liquid sweetener, to taste
guar or xanthan (or mix of them, or whatever LC thickener you use)-- to taste
wee pinch of salt

most of the above ingredients are for texture and scoopability once frozen solid-- vodka, xylitol, glycerin. You can experiment with these, but I use them in my high fat ice cream so I just used them here.

Mix everything in a blender, and shake in the thickener as the blender is going, until it's like a "shake" texture.

Pour into your ice cream maker, follow the maker's directions. I let mine run for about 25 minutes or so.

This made 8 four-ounce servings. Tasted ok, and the frozen texture was a little weird looking-- sort of, gummy? But I think it tasted ok, will report back tonight when I have a serving as part of my DD menu.

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Old 06-14-2012, 05:12 PM   #779
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Stats: Jan 2014: 266/258.0/160
WOE: JUDDD range: 2200/500
Start Date: LC Jan 2003 restart Jan 2012- JUDDD start 04/2012
Reporting in: after 5+ hrs in the freezer, the mix was just right. Spoonable and tasty.

I'll try to get the calories down in subsequent versions, but this seems like a good one!
S.
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Old 06-14-2012, 05:27 PM   #780
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Join Date: Apr 2012
Location: Canada
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Stats: ?? Feeling great 52yo
WOE: Intuitive/Hunger Driven Now.
Start Date: April, 2014
Soren, vodka on a DD. this makes me unreasonably happy. Thanks.
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