Archive for All recipes

Is your baby’s food really organic? And a glass container giveaway.

Did you know that in Australia, food products can be labeled ‘organic’ if they just ‘contain organic ingredients’? For instance, if they’re made with organic salt & pepper, they can use the word ‘organic’ on the packaging. Interesting, huh! And extremely unimpressive.

So if you want organic food for your babies and kids that is actually organic, you need to look for the words “100% certified organic“, which means that they’ve actually met all of the strict organic produce criteria.

Rather than be relying on ‘organic’ pre-packaged baby food, you might want to take things into your own hands. Luckily it’s easy to whizz up leftovers of your family meal and freeze portions, ready for your baby. From 12 months of age, babies should be eating the same foods as the rest of the family (see the government guidelines here), obviously just pulverised up a bit, to match their current level of development.

Heaps of Vegie Smugglers recipes convert well into baby food, but here’s a few specific suggestions…

My kids both adore this dinner.

Kid-friendly chicken pasta.

slow cooker beef stew casserole

Beef casserole from the slow cooker

vegie smugglers pumpkin and lentil soup recipe

Pumpkin, corn & lentil soup.

End the war with a stockpile of mash in the freezer.

Vegie mash.

And you’ll be able to portion them up into lovely little freezer-friendly parcels if you win one of this month’s prizes – a set of glass containers, from Littlelock. I’ve got three sets to give away – each with three large and three small containers, each set is worth $63.90.

Littlelock_Mixed

Take a look at the Littlelock page, then come back and tell me what concoction you’d be whipping up for your containers.

To enter you must be in Australia and be a Vegie Smugglers subscriber. Entries close 8pm, Wednesday August 28, AEST. Good luck! ***29/8/13 UPDATE: CONGRATULATIONS TO ALISON, BECCA AND KRISTY – GABRIELLE FROM LITTLE LOCK HAS CHOSEN YOU GUYS AS THE WINNERS! HOPE YOU ENJOY THE JARS! X

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When mummy reaches Exorcist point…

Despicable behaviour, all around.

Despicable behaviour, all around.

After a slow and insidious build over the last month, this morning I stopped coping, my head started spinning and I started to yell.

It’s ages since I shouted at the kids and for weeks I’ve resisted, instead using all the positive parenting tools in the book. But I have been feeling increasingly as though I am getting nowhere with them. Finally it all got too much, I cracked the shits, did a bit of screaming and actually got their attention.

Do you ever have those moments where parenting is just too hard and you are totally sick of it?

And what has been the growing problem? It’s all been over the kid’s refusal to take their school responsibilities seriously. There’s a long and tedious list of tasks they’ve not done or done poorly and without any effort. My philosophy with schoolwork is that I’ll be informed about what they’re supposed to be doing at home and offer lots of support, but I won’t do any of it myself. I’d rather they hand in an absolutely rubbish assignment of their own doing rather than a bit of my handiwork.

But it’s frustrating, watching them be so half-hearted. This morning once I calmed down, we walked to school and discussed the serious nature of responsibility and I asked for their reasoning and thoughts on how we could make improvements.

Mr M&P declared that he prefers not to do schoolwork, because it is simply too boring.

Miss F decided that she’d cooperate much better if instead of earning stars (for our star chart), she just earned money. For instance, 20 cents for putting on her school uniform each morning.

In the spirit of respect I listened attentively and thanked them for their contributions. I explained calmly to Mr M&P that sometimes life is boring and he should get fucking used to it and develop a better attitude. Then to Miss F, I calmly explained that she didn’t have a hope it hell getting paid to getting dressed really is just an expected fact of life.

Sigh. Parenting. It’s hard yakka, isn’t it?

In the spirit of trying to make things easier, here’s our latest slow cooker favourite.

Saucy! Great for dipping into with bread.

Saucy! Great for dipping into with bread.

Slow cooker lamb chop casserole

1 tbsp olive oil
1kg lamb chops – I use forequarter or loin chops (chump chops need to have the fatty tail removed). For a bone free version, cube a 1kg mini lamb roast
1 onion, diced
2 stalks celery, thickly sliced
3 cloves garlic
2 tbsp plain flour
1½ cups vegetable stock
1 tbsp Worcestershire sauce
800g diced tomatoes
Pepper
1 tsp sumac (don’t leave this out – it’s the essential ingredient)
1 fresh bayleaf (or 2 dried)
1 large turnip, peeled, diced
2 large carrots, peeled, sliced
1 cup peas

Heat the oil in a large stovetop to oven dish. Brown the chops on either side for 3 minutes or so. Remove and place into your cooker.

Reheat the pan and add the onions and celery, stirring often until softened (about 5 minutes). Add in the garlic for a minute until fragrant, then sprinkle over the flour. Cook it out, stirring constantly to avoid lumps. After a minute it will start to smell sweeter and you can slowly add in the warm stock, Worcestshire sauce and tomatoes. Stir well, season with pepper. Add the sumac and the bay leaf. Tip this into the slow cooker, then toss in the vegies (except the peas). Mix well.

Cover and set to low for 6 hours. (Or on high for 3 hours should work too, although I’ve not tested this method).

Remove, check that the meat is cooked and the vegies are tender. Mix in the peas, re-cover and leave to sit for 15 minutes more.

Serve with bread or over pasta or mash.

Serves 2 adults and 4 kids.

If you love slow cooking, you'll love my latest e-book!

If you love slow cooking, you’ll love my latest e-book!

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Home-made strawberry topping

Blitz it if the chunks will frighten your children.

Lickable.

There must be a glut of strawberries happening in the warmer parts of Australia at the moment, because my Colesworth supermarket has ridiculously cheap punnets on the go. Flavourwise, they’re good, but the shelf-life is terrible – I’m getting a couple of days at the most before they turn nasty. There’s a reason why they’re marked down, after all.

If like me, you’ve been over-enthusiastic with your berry purchases of late, I have a solution. Dig the spare punnet out from the back of the crisper and whip up this easy strawberry topping recipe. The finished product is multi-purpose – it tastes great on yoghurt, over ice-cream, in smoothies or on pancakes. If you’re feeling fancy, leave some vanilla icecream out to soften, then mix through the topping and refreeze it – delicious strawberry swirl ice-cream.

To use a particularly annoying internet cuteism – “You’re welcome”.

Home-made strawberry topping

Per 250g punnet strawberries
1 tsp lemon juice
1-2 tbsp maple syrup (depending on how sweet or tart the berries are)

Hull the berries, remove any really squishy bits. Wash them well and chop roughly (I like a variety of sized – pieces to give me a good final texture). Pop everything in a saucepan and cover. Bring to a simmer, stirring occasionally. Reduce the heat slightly and simmer for 6-8 minutes until everything is mushy.

Serve as is, or blend if you’d like a smoother sauce. Tasty hot or cold.

Makes about 1 1/2 cups.

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Is your toddler a fussy eater? Here’s how to solve it

Won't eat vegies. Will lick mixing bowls.

Won’t eat vegies. Will lick mixing bowls.

By far the most common email I get is from stressed parents (actually it’s always mothers, but I’m being PC) of toddlers aged 2-3 who refuse to eat anything much and particularly won’t eat vegetables.

Getting the little darlings to put food into their gobs isn’t generally the problem. Ice-creams, lollies and chips usually disappear without any delay whatsoever, but finding a way to get any amount of fresh produce down the hatch is a constant and miserable drama that is starting to impact the family wellbeing (and mum’s sanity).

Does this sounds like you? Have dinners become miserable? Is your toddler holding you to food ransom?

Firstly, let me assure you that I feel your pain. This site exists due to my own experiences dealing with these issues. Back in 2006 when my daughter started causing me these headaches, I looked everywhere and really didn’t find too much helpful information. There were ‘cooking with kids’ books, which focused around getting them to bake treats and top pizzas. And there were ‘healthy kids’ books, written by nutritionists who insisted that all I had to do was serve my kids burgul salad and all would be well. Considering the short list of foods that were acceptable at the time, this idea was beyond laughable.

These days, there are a lot of good resources to help parents out, but I like to think that I’ve got some great ideas and recipes here to help you, in fact enough that I wanted to collate them into one toddler-specific post.

The good news is, that I’m living proof that this toddler behaviour is manageable and that you can overcome it. Now aged 8 and 6, both my fussy eaters are fantastic and will eat most things. It’s been a long but worthwhile road, one I would do all over again to achieve the outcome of healthy kids, without food issues who enjoy flavours and will take a food adventure with me.

I truly believe that if I had indulged them, to keep the peace, and maintained our limited menu, I would still be dealing with children who ‘won’t eat that’. Because one thing is certain, children who aren’t offered healthy food, definitely don’t eat it.

SO LETS’ BEGIN!…

• Why do I create my recipes the way I do? Click here to see a list of ten tips for smuggling vegies.

• Feeling overwhelmed? If this toddler behaviour is all new, read this post “Please help Vegie Smugglers, my child only eats…”

• More specific help. And if you need more help about dealing with toddler food behaviour, read “How to get fussy kids to try new foods.”

• Find inspiration. Click here for more of my personal story, and a great toddler tinned-spaghetti recipe.

• Recipes. Then of course you’ll need more fabulous recipes suitable for toddlers. As with most of my recipes, I aim to make them interesting enough for the whole family (no one wants to cook twice a night). Often I’ll suggest ways to ‘adult up’ a meal, by adding extra ingredients once you’ve served the kids. I’ve got a post about that, and a recipe for tomato & lentil pasta, both for you and your toddlers here.

• Even more recipes! You can see a selection of meal ideas here. Also, browse this entire blog. There are over 150 recipes on here that are all aimed at feeding fussy kids.

If you find all of this info helpful, and want even more recipes, you may want to buy the books or ebooks. Your purchase will benefit your family AND keep me afloat and able to whip up even more great ideas for you in the future.

Good luck and keep me posted on how you go!

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Something illicit for the weekend…

There’s nothing like telling me I can’t do something to make me want to do it. Perhaps most of us are hardwired that way?

At the moment, I just keep hearing about how toxic sugar is, how evil flour is and how my life is being ruined by them both. Except the thing is, I feel good. And I like my life. My body seems to cope just fine with moderate amounts of both without any drama. And did I mention that I LOVE them? In quite a passionate and deeply-needed way.

Maybe it’s just that I’m so far under their spell, that rather than understanding how far they have me trapped in their abyss, all I can see is the absolute delirious joy that I experience as I bite into a floury/sugary concoction that’s freshly baked.

So perhaps biologically they are bad for me, but sometimes, just sometimes, a little bit of naughty can be a whole lotta nice.

Mmwwwwaaaahh aah aah aah aaaaaaaaaahhhhh

Mmwwwwaaaahh aah aah aah aaaaaaaaaahhhhh

Pecan chelsea buns

They’re a bit of work, but a rewarding way to potter about on the weekend.

1 cup luke warm milk
1/3 cup caster sugar
1 tsp instant yeast (just under 1 sachet)
4 1/2 cups bakers flour
1/2 tsp salt
50g butter, melted
1 egg, lightly whisked

Filling
50g butter, melted (this gets brushed over the rolled dough)
1/4 cup brown sugar
1/2 cup pecans, finely chopped
1/2 cup currants
1/2 cup sultanas
1/2 tsp cassia powder (or cinnamon)
1/2 tsp mixed spice

Glaze
1/4 cup caster sugar
just under 1/4 cup water

Pop the warm milk and 1 tbsp of the sugar into a jug, scatter over the yeast, stir and leave it somewhere warm until it goes frothy (about 10 minutes). Meanwhile, in a large bowl, combine the flour, salt and remaining sugar.

Once the yeast mix is ready, pour it into the dry ingredients, along with the melted butter and egg. Use a metal spoon to combine it all into a dough. Turn it out onto a floured surface and knead for 6-8 minutes until the dough it smooth and gorgeous. Pop it into a greased bowl, cover with a tea towel or greased glad wrap and pop it somewhere warm to double in size. (In the winter, I use my car, which is the warmest, least drafty place – but avoid giving anyone a lift anywhere afterwards – they’ll wonder what the yeast smell is). The proving process can take anywhere from 30-60 minutes, depending on the temperature & conditions.

Once doubled, Give the dough a punch with your fist to release the air. Turn it out onto your floured bench and roll it out into a large rectangle.

Brush the dough with the melted butter (from the filling list). Combine the other filling ingredients and scatter them over the entire surface. Roll up the dough from the longest side. Cut into 12 equal pieces. Place cut side down into another greased baking tray. Recover and leave that to prove for another 30 minutes or so.

Preheat the oven to 200C.

Add the glaze sugar and water together in a small saucepan over medium/high heat. Stir to melt the sugar. Once boiling, reduce the heat and simmer it for a couple of minutes to thicken. Set aside.

Remove the cover off the bread and bake for 15 – 20 minutes until golden and springy. Take the buns out of the oven and brush over the glaze (you might not need all of it).

EAT. Enjoy. Makes 12.

_______________

GOT A THERMOMIX? Chuck all the dough ingredients in the bowl and mix speed 6 for 12-15 seconds. Then knead for 6 minutes. Turn out and follow the recipe as normal.

Right then (she says dusting off her floured hands), where’s the wine?

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Take a look at me, I’m yesterday’s pancakes

Real maple syrup required.

Feeding frenzy.

Usually it’s Mr VS’s job to whip up something special on a Sunday Morning. But I was husband-less this weekend, and recovering from a seriously horrible whooping-couch style lurgy, so I had to do the Sunday-brunch honours. Rather than anything healthy, the kids got treated to a bit of pancake love. I posted a pic on Facebook and had a request for the recipe, so here is the best American style pancake recipe I’ve found…

Lemon & sugar? Or maple syrup & banana?

Lemon & sugar? Or maple syrup & banana?

American-style pancakes

2 cups plain flour
3 tsp baking powder
Pinch of salt
2 eggs, lightly whisked
1½ cups milk
1/3 cup sugar
75g butter, melted

Sift the flour and baking powder into a large mixing bowl. Add in the salt. Then whisk in the eggs, milk, sugar and butter.

Heat a frying pan over medium heat, add a bit more butter, then pour in 1/2 cup amounts of mixture. Cooks until starting to bubble, then flip and cook both sides until golden and middle is cooked.

Makes 10

Admittedly, there isn’t anything healthy to speak of – no vegies at all. But if you pop some fruit on top then everything is ok, right? So we had one pancake with banana and maple syrup, then a second with nutella! My body is post-sickness craving carbs and sugar and I’m happy to indulge it for a couple of days. Of course, if you’re after a healthier pancake recipe, it’s hard to beat my Oaty pancakes. They’re not as sweet, but absolutely delicious.

And the best bit about Mr VS being away? We’ve got leftover pancakes, which means yesterday’s pancakes are now happily sitting in the kid’s lunchboxes for a Monday treat.

PS apologies if you’ve now got John Paul Young stuck in your head [insert snigger]!

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What’s the oldest jar in your pantry?

There was much fanfare and celebration the other day as I finished a jar of Chinese 5-spice powder before the best-before date.

I’d never had that wonderful experience before, instead usually finding it stuck in the back of the pantry along with the Tobasco, curry powder and whole cloves. Usually it’s the section of the kitchen that just gets tipped straight into a garbage bag before I move house. You know, the whole back row of ingredients with the use by date of 2006.

So, ‘smug’ is probably the word I could use to describe my sense of joy as I scraped the dregs of it out from the bottom of the wee glass container. “I am a proper, hardcore COOK.” I thought to myself. Actually I probably said it out loud. I save all my most stunning and witty comments for myself, when I’m alone during the day.

What about you? What’s your ingredient that sits frustratingly forgotten? Do you even own a jar of 5-spice? If I was a proper foodie I’d be whipping up my own batch of it, but I’m a mum and as you all know we’ve got about 8,000 more important things to do rather than concoct our own mix of star anise, cloves, cinnamon, Sichuan pepper and fennel.

Luckily for me, my kids have always devoured all Chinese flavours, loving the salty hook and if your cupboard is bare of this spice mix then I recommend you buy some and try out one of these 5-spice dependent recipes.

I never take an easy, tasty and popular meal for granted!

Pork stir-fry

vegie smugglers plum sauce chinese-style meatballs

Chinese-style meatballs.

Pork & rice balls – recipe in 'Vegie Smugglers 1'.

Pork & rice balls – recipe in ‘Vegie Smugglers 1’.

For more Chinese flavours (without the 5-spice), try the Fish Congee, Ma Po Dofu or Sang Choy Bao.

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Eau de Vegie Smugglers

I’m thinking of launching a Vegie Smugglers fragrance. If it’s good enough for Kylie, then it’s good enough for me.

The scent will be based on all my favourite smells – toasted coconut, topped up with freshly toasted flaked almonds. Round it off with freshly ground coffee, meringue and a touch of gin with lime and I’m shoving all my best wafts into one, saleable potion.

I suppose the bottle will have to be lime green, and possibly shaped into an artistic impression of a zucchini. If I make it out of flexible plastic and add some batteries, I can offer mothers both a good smell and a happy day.

But I’m having trouble with the name. I’m trawling all the celebrity scents to find inspiration. I could go atmospheric, like Antonio Banderas’s ‘Mediterraneo’, or try to entice you, like Cher’s ‘Uninhibited’ or Britney’s ‘Hidden Fantasy’ (excuse me while I vomit a little in my mouth). Or even onamatapeic like Katy Perry’s ‘Meow’.

What do you think? Do you have any other enticing ingredients that need to be considered? Or good name suggestions? Possibly I’ll stick to simple. Maybe just ‘Delish’, just like these dairy-free coconut muffins.

Delish.

Delish.



Coconut mini-muffins (Dairy-free)

These are delicately flavoured treats that freeze really well – perfect for lunchboxes. After a couple of days they dry out a little but will revive after a quite zap in the microwave.

1 cup self-raising flour
1 cup oats
1 cup shredded coconut
1/2 cup brown sugar
2 eggs, lightly whisked
1/4 cup grapeseed oil
270ml can coconut milk (full fat)
Desiccated or shredded coconut to sprinkle on top

Preheat the oven to 180C. Line mini-muffin trays with paper cases.

In a large bowl, combine the flour (no need to sift), oats, coconut & brown sugar.

Whisk together the eggs, oil and coconut milk in a separate bowl or jug. Pour the wet ingredients into the dry. Stir until just combined, then divide into your muffin cases until full (the mix doesn’t rise overly much). Sprinkle a thick layer of extra coconut over the top and bake for 13-15 minutes until golden and a skewer comes out clean.

Makes 36ish mini-muffins.

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Ummm, but isn’t that a bit obvious?

Blah, blah, blah, blah, blah, blah, blah, blah.

Blah, blah, blah, blah, blah, blah, blah, blah.

Stuck in a doctor’s waiting room this morning I was assaulted with the thrilling spectacle that is morning television. Luckily for me I arrived just as they presented a segment on ‘eat your way to looking younger’. Perfect timing since last week my daughter said, “Mummy, I’m just going to call you a lady, because you’re not a young lady but you’re not quite an old lady either.” Ahhhh. Another moment of kid truth that DOESN’T FEEL AT ALL OUCHY.

Anyways, I tuned in to the TV, all ears and was shocked to discover that…. I need to eat more fruit and vegetables. No shit. I mean, really? Does anyone think as they scoff a lolly or cinnamon doughnut that they are doing themselves a favour?

Regardless of the ailment, I seem to hear this same message repeated by health professionals over and over again. Eat less processed foods. Eat more fruit and vegetables.

Don’t we KNOW this by now? Am I overestimating the food education of our society? I think this is basic, boring drivel. Which is why I never bother to give that part of the message here – it’s a given, isn’t it? I’m more interested in giving inspiration for what to do with all that gorgeous fresh produce so that your kids will love it, too.

And my kids do love this vegie stew/soup. Clean bowls every time (when assisted with some fresh baguette slices). Originally I posted this as a pressure cooker recipe, but I’m happy to report that I made it in the slow cooker last night and can confirm that it needs 4 hours on high (which should translate to 8 hours on low). And chop your sweet potato and cauliflower into little pieces so that they can break down and be gorgeous.

See the original recipe here

Soup + winter = cosy.

There’s still enough winter left to enjoy this.

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Ok, confess, how often do you eat McDonalds…

The food cum shot.

The food stylist’s food porn.

For us, McDonalds goes hand in hand with long car trips. It’s firmly entrenched as a family tradition and is just the enticement the kids need to KEEP IT TOGETHER on those long haul car trips. Like the other day, when we drove from Tenterfield to Newcastle. Turned out that Armidale was just the perfect time for a Maccas lunch.

Are you shocked that I feed my kids McDonalds? Usually it’s a twice a year treat, but so far this year, they’ve already eaten it three times. And I don’t really care. I don’t like the concept of taboo foods. I’d prefer to raise food-savvy kids, educated and able to enjoy everything without guilt. They just need to learn how often they should eat certain things.

Do you know parents who say, “We NEVER feed our kids fast food”? Such smugness bugs me. It’s right up there with those parents who also survive wonderfully without TVs and video games, who never yell at their kids or have a bad parenting moment. I’ve never mastered such parenting perfection. My kids and I live in the real world full of temptations and things that are bad for us. If I keep those lures magically out of reach, I can only imagine the rebellion, when as teens they can take their own money and scoff as many burgers as they want.

Did my kids enjoy their McDonalds cuisine? Not really (they prefer my nuggets which are apparently tastier) and part of me is always happy when we get to the end and the kids haven’t really been into it. Except for the toy. They always love the crappy toy.

Feeling brave, I ordered a sweet chilli chicken wrap. Safe to say that it was disgusting. All oozy and inedible. Have you noticed the current trend for fast-food ooze? The final food shot in all the ads has burgers and wraps oozing sauce. Looks gross to me, but it must be popular, so I’m jumping on the bandwagon, oozing away with my own version of a sweet chilli chicken wrap. Of course mine has pumpkin, spring onion and bamboo shoots in it, which means that it actually tastes good, too.

Thai style chicken chilli wraps

500g chicken mince
1 1/2 cups breadcrumbs, (I make fresh ones from stale bread)
2 cloves garlic, minced
1 tsp lemon grass (or lemon rind)
4 spring onions
225g can bamboo shoots, rinsed, drained
1 cup grated pumpkin
1 egg, lightly whisked
2 tbsp sweet chilli sauce
1 tbsp fish sauce
0-2 tbsp Thai red curry paste (NOTE: To appease everyone in my household, I skip the paste, to keep them blander for Miss F – then I add extra toppings in the wraps for adults. But if your whole family likes spice then add in some paste – it’s yum.)

To serve: Store bought wraps of your choice, spinach leaves, grated carrot, coriander, sweet chilli sauce.

Preheat the oven to 180C. Line two baking trays with baking paper.

Pop the mince into a large mixing bowl.

Use a mini food processor to whizz up the breadcrumbs, garlic and lemon grass/rind. Tip into the bowl.

Blitz the spring onion, add to the bowl and repeat with the bamboo shoots. Also add in the pumpkin (you can blitz it, but I actually prefer the texture of it grated) and the egg and all the sauces/pastes.

Wear kitchen gloves and use your hands to combine everything really well. Note that the mixture is SLOPPY! It will firm up during cooking. Form small patties, or long ‘chicken tender’ shapes and place on the tray.

Spray with cooking oil and bake for 20 minutes. Remove and carefully turn over. Spray with more oil and cook for another 15-20 minutes until cooked through (break one open and check that the mince is no longer pink).

Serve with salad on wraps, with an extra dollop of sweet chilli sauce and lashings of coriander for the adults.

Serves 2 adults and 3 kids.

USE LEFTOVERS THE NEXT DAY... make a lunch salad with bits of chicken patties, spinach, carrot, fennel, avocado, sesame seeds and a sprinkle of brown vinegar - I just ate it and IT WAS DELICIOUS.

USE LEFTOVERS THE NEXT DAY… make a lunch salad with bits of chicken patties, spinach, carrot, fennel, avocado, sesame seeds and a sprinkle of brown vinegar – I just ate it and IT WAS DELICIOUS.

FREE-SHIPPING2

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