SANTA CLARA — When Isaac Guerendo trots onto the field with the first team Sunday at Levi’s Stadium, he will equal the same number of starts he had in five years of college football. Hard to believe, but Guerendo started exactly one time, and it came in his final college game at Louisville. Against USC in the Holiday Bowl, Guerendo carried 23 times for 161 yards and three touchdowns and added five receptions in a 42-28 loss. In 40 other games at Wisconsin and Louisville, Guerendo played in a shared backfield –something he’s done with the 49ers this season behind Jordan Mason and Christian McCaffrey . With McCaffrey on injured reserve with a PCL strain and Mason to follow soon with a high ankle sprain, Guerendo should get his biggest workload since his last college game. “I’m excited, but really it’s whatever it takes to win,” Guerendo said Wednesday as the 49ers (5-7) began preparations to host the Bears (4-8). “Whatever the plan looks like is what we’ll bring.” Guerendo will be backed up by Patrick Taylor Jr., who was on the roster earlier this season when McCaffrey was dealing with bilateral Achilles tendinitis, then re-signed to the practice squad. Taylor was promoted Tuesday, and the 49ers also made a waiver claim on former Jets running back Israel Abanikanda. “I think he’s ready to go,” 49ers coach Kyle Shanahan said. “He had some ups and downs but got better through everything. I think he’s ready for this.” Guerendo, 6-foot and 219 pounds, has 42 carries for 246 yards and two touchdowns, averaging a gaudy 5.9 yards per carry. His 15-yard run in the third quarter was the 49ers’ lone touchdown in a 35-10 loss to the Buffalo Bills. The 49ers traded up to get Guerendo in the fourth round, only to see him sidelined with a hamstring strain in his first training camp practice. A speedy wide receiver at Avon High School in Indiana who also ran track and played basketball, Guerendo carried 10 times for 99 yards with a long run of 76 against Seattle and 14 times for 85 yards against Dallas. At Wisconsin, Guerendo played behind Jonathan Taylor, now a star running back for the Indianapolis Colts. He split time as a graduate student at Louisville with Jawhar Jordan, who rushed for 1,128 yards while Guerendo had 810 yards on 132 carries and a 6.1-yard average. The good news is Guerendo’s body hasn’t taken on the normal amount of abuse for a running back. And Guerendo feels he’s up to the challenge after playing 12 games with old-school running backs coach Bobby Turner. “I always give credit to Coach T for preparing everybody like they’re going to be the starter, so that when moments do come, you’re ready for it,” Guerendo said. McCaffrey appeared to have finally gotten untracked against the Bills, gaining 53 yards on seven carries before getting tripped up on a 19-yard burst in the second quarter. But the tackle injured his knee, Mason injured his ankle, and Guerendo became the lead runner for a team that is sixth in the NFL in rushing. Over time, Guerendo has become accustomed to the speed of the NFL game. “I think it takes guys some time,” Shanahan said. “You start to get a feel for it, if you’ve got the right stuff, you get more reps and the more you adjust to it. How hard you’ve got to hit stuff, how quick those holes close, how you have to hit it full speed and can’t hesitate. We’ve seen that stuff get better in practice and we’ve seen it carry over into games.” McCaffrey, meanwhile, took to social media in the form of a lengthy Instagram post to explain how he was feeling after his latest injury. He wrote of his love for football, how humbling it is and his desire to return. “This wasn’t my year, and sometimes when it rains, it pours,” McCaffrey wrote. “You can feel sorry for yourself and listen to the birds, or you can hold the line. I’m grateful for the support of everyone in my corner and promise I’ll work smarter and harder to come back better from this.” For those who dream big, Shanahan said with a six-week time frame, McCaffrey could conceivably return if the 49ers reach the postseason. THE INJURY LIST Those who didn’t practice Wednesday included edge rusher Nick Bosa (hips, obliques), left tackle Trent Williams (ankle), left guard Aaron Banks (concussion), Mason (ankle) and linebacker Demetrius Flannigan-Fowles (ankle). Cornerback Deommodore Lenoir (knee), linebacker Dre Greenlaw (Achilles) and safety Talanoa Hufanga (wrist) were limited. Defensive tackle Jordan Elliott has cleared concussion protocol after missing the Buffalo game. Hufanga joined Greenlaw as practicing during a 21-day window. Shanahan said it’s more likely Greenlaw would be activated before a Thursday night game against the Los Angeles Rams on Dec. 12 than against Chicago. HUFANGA AND THE CLUB After recovering from an ACL tear last season, Hufanga has played in just two games this season. First, he was felled by an ankle injury, and then a wrist injury that needed surgery. When activated, he’ll play with a protective club on his right hand. “I was still dealing with the ankle. I was about to get it re-wrapped and for some reason my hand wouldn’t open,” Hufanga said. Hufanga said he’ll try to use the protective device as a benefit rather than a detriment. “I had a good friend back in the day who played with a club who had three picks in one game, so you never know,” Hufanga said. MOORE FARES WELL Left tackle Jaylon Moore acquitted himself well for the second straight game in starting in place of Williams. “It was OK, but you can always get better and that’s what I’m focusing on — the things I can get better at,” Moore said. Tight end George Kittle noted last week that Moore was at left tackle all through training camp during Williams’ holdout, so it’s not like he hasn’t been with the first team. “It definitely did help, especially being comfortable with the group,” Moore said. “The quarterback’s cadence, the guy you’re next to, all the small stuff comes into play.”For many, this is a time of year that involves thinking about presents to exchange for holidays, host gifts for parties and end-of-year festivities at work. Whether you're tightening your budget or don't plan to give gifts at all, here are some ideas for how to cope: Dreamstime Paying for presents Stick to a budget. If you're planning to make gifts or goodies, that's OK, too. "Whatever the gift is, it should fit with your ability level, what you're capable of giving and comfortable giving," said Lizzie Post, co-president of the Emily Post Institute and great-great-granddaughter of Emily Post, who authored "Etiquette" in 1922. Post makes homemade candy as gifts. She has a more affluent friend who once gave her pricey snow boots for Christmas, which Post treasured. "Her generosity was so at the heart of the gift, and she knows that my heart is at the center of my homemade gifts," she said. People are also reading... 1 in 4 people say they’ll go into debt for the holidays. Is social media to blame? Make a list, check it twice Be sensitive to traditions that your family has set or that you have set for yourself. "Is this someone expecting a gift because you've always exchanged gifts?" said Maralee McKee, the founder of the Etiquette School of America in Orlando, Fla. "If you want to change any of those gift-exchanging traditions, you need to let them know as soon as possible." Know that just because you give doesn't mean that person will reciprocate. Others might be on a tight budget or from a different faith where gift-giving this time of year isn't the norm. "It's worth recognizing that if you get something for someone," Post said, "they are not obligated to get something for you in return." As families expand and evolve, they frequently limit purchases. "Lots of families celebrating at home do a gift exchange where they give to one person rather than everybody," Post said. But if you have a visitor — for example, your brother's new girlfriend who will be with you for a Christmas morning gift exchange — then make sure you have a little something wrapped up for that person as well, McKee said. Listen now and subscribe: Apple Podcasts | Google Podcasts | Spotify | RSS Feed | SoundStack 2024 holiday mailing tips: Deadlines, packaging advice and more things to know Office offerings First things first, consult Human Resources. The company might have a policy regarding gifts. If you're the boss and choose to give, be equal and give the same gift across the staff. Alternatively, offer a shared event depending on the size of the group. The big exception is if you have an executive admin or personal assistant who keeps you organized. That role deserves a larger thank you, but you may want to give the gift privately. The standard advice is not to give a gift to a higher-up, though a staff might decide on a group present like a gift card and ask for only voluntary contributions. "We used to say, 'You never gift up the ladder because it can look like you're trying to gain favor,'" Post said. Some want to give presents to specific friends at work but not to everyone at the office. In that case, do the gift exchange outside the office, Post said. Why your favorite catalogs are smaller this holiday season Regifting: naughty or nice? Regifting has its place in the world but not if you thoughtlessly leave the original birthday wrapping on what's intended as a Christmas gift, Post said. "There are definitely times when regifting is you just getting rid of junk," she said. Post's four rules of regifting: The present should be in original packaging with all components; it shouldn't be something personalized to you; you should be 99% sure recipients wouldn't mind that it was a regift if they were to find out; and the item should be pleasing. Post recalls a friend who received an octopus-shaped ceramic planter. "There was no way she could regift that," Post said. The right book can inspire the young readers in your life, from picture books to YA novels 9 holiday gifts to hit the right note for music lovers Small, luxury foods are great as stocking stuffers or other gifts. Ideas for under $50 Game-changing holiday gifts for building fires, printing photos, watching birds and more Stay up-to-date on what's happeningBusiness Don't miss out on the headlines from Business. Followed categories will be added to My News. There are two clear groups of Australians right now – those with the cash and those without it, and the cash holders are laughing all the way to the bank. The latest figures from financial regulator APRA show households stashed an extra $19.5bn into cash deposits in October, taking their total holdings to a record $1.54 trillion. Research group Canstar says household deposits have risen more than $272bn since the Reserve Bank began raising interest rates in 2022. Meanwhile, the victims of those rate rises – people with home loans – continue to struggle with repayments costing them 62 per cent more than they were paying in 2022, while the relief of potential RBA rate cuts keeps getting pushed further back into 2025. They are losing because others are winning, and the fact that a large chunk of the population continues to hoard cash suggests there is still plenty of money to be spent in the economy to fuel inflation – and that’s not good news for borrowers. Canstar insights director Sally Tindall says most people would not have predicted that deposits would surge at the same time the RBA cash rate remained at 4.35 per cent. “The recent tax cuts and savings from the energy bill rebates could have easily been spent at the shops, but it appears many Australians are far more focused on saving this extra cash than spending it,” Tindall says. The benefits of holding cash are clear, with interest rates near 5 per cent providing a decent income return that was not available for many years, plus your savings are government guaranteed. It’s a brilliant buffer to hold in uncertain times, and economic and political uncertainty may be a reason why people are stashing more cash. However, anyone with a home loan should avoid holding any cash because the numbers don’t stack up. It makes little sense to have money in a bank account paying you 5 per cent, which is then taxed at your marginal rate, when you can instead divert that to your mortgage through offset accounts or redraw facilities, which deliver an instant 7 per cent after-tax saving in interest. If people are following this golden rule of finance, it suggests that the vast majority of Australians’ $1.54 trillion in cash deposits belongs to households that don’t have home loans. That’s a lot of spending power, and could continue to keep Australia’s inflation higher for longer, which will keep the RBA sitting on the sidelines for longer. Bank deposits continue to climb as home loan customers struggle. Picture: iStock The latest Australian Bureau of Statistics monthly Consumer Price Index indicator showed headline inflation steady at an annual rate of 2.1 per cent, which is will within the 2-3 per cent target band the RBA seeks to achieve with its rate movements, as it was pushed lower by temporary government energy bill rebates. However, underlying annual inflation, which strips out the volatile stuff and is the preferred measure for the RBA when watching CPI, rose from 3.2 per cent in September to 3.5 per cent in October. That’s way above the 2-3 per cent target and heading in the wrong direction for borrowers seeking rate relief. Canstar’s Tindall says the latest inflation date points to a May 2025 RBA rate cut at the earliest, and bank forecasters are tipping at least three cuts next year. Borrowers have learned in the past year or two that these forecasts are rubbery at best. As savers continue cheering these ongoing high interest rates, the wealth gap grows. More Coverage CBA backs down on bank fees David Ross, Cliona O’Dowd Inflation and interest rates: how to stay financially afloat Anthony Keane Originally published as Bank deposits boom as mortgage borrowers battle – the gap widens Join the conversation Add your comment to this story To join the conversation, please log in. Don't have an account? Register Join the conversation, you are commenting as Logout More related stories Business Social licence the missing piece in green dream The head of renewables giant Enel’s Australian business says the absence of a social licence framework for developers is holding back the energy transition. Read more Business Costings cast cloud over Dutton’s nuclear dream The CSIRO has stepped up its attack on the price of Peter Dutton’s nuclear ambition, claiming the cost of large-scale power plants far exceeds firmed renewables over the long term. Read more
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Wade Taylor IV racked up 19 points that included eight in the final 3:22 of the game as No. 22 Texas A&M outlasted Texas Tech 72-67 on Sunday afternoon in the USLBM Coast-to-Coast Challenge in Fort Worth, Texas. Texas A&M (8-2) led by as many as 11 points in the first half and by three at halftime before the Red Raiders surged to the front early in the second half. Down 52-49, the Aggies produced an 11-0 surge capped by a jumper by Zhuric Phelps to take a 60-52 advantage with 5:02 to play Javascript is required for you to be able to read premium content. Please enable it in your browser settings.
NoneGretchen McKay | (TNS) Pittsburgh Post-Gazette Beans are kind of like the your best friend from high school — nearly forgotten but always ready to step back into the limelight and help out an old pal when needed. As gorgeously (and tantalizingly) demonstrated in Rancho Gordo’s new cookbook, “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” (Ten Speed, $35), beans are indeed a magical fruit, though not in the way you heard as a kid. Classified as both a vegetable and a plant-based protein in the USDA’s Dietary Guidelines for Americans, beans and other legumes can be the ingredient you build an entire vegetarian or veggie-forward meal around. Or, they can help an economical cook stretch a dish twice as far with nutritious calories. A healthful and shelf-staple plant food — they last for years when dried — beans have been among a home cook’s most reliable pantry items for a very long time. (Common beans (Phaseolus vulgaris) are thought to have been grown in Mexico more than 7,000 years ago.) That’s why, for some, they’re often something of an afterthought, especially if the only time you ate them as a kid was when your mom tossed kidney beans into a pot of beef chili or made baked beans (with brown sugar and bacon, please!) for a family cookout. Related Articles Restaurants, Food and Drink | Do not wash your turkey and other Thanksgiving tips to keep your food safe Restaurants, Food and Drink | Frying a turkey this Thanksgiving? Here are some tips to stay safe Restaurants, Food and Drink | 5 budget-friendly Thanksgiving dinner ideas Restaurants, Food and Drink | Feeding a vegan this Thanksgiving? These 5 Baltimore restaurants have takeaway options. Restaurants, Food and Drink | The future of Thanksgiving is takeout and hosts couldn’t be happier Vegetarians have always appreciated their versatility and nutritional punch, and because they’re cheap, they also were quite popular during the Great Depression and World War II as C rations. Sales also peaked during the coronavirus pandemic, when shoppers stockpiled long-lasting pantry essentials. It wasn’t until Rancho Gordo, a California-based bean company, trotted out its branded packages of colorful heirloom beans that the plant began to take on cult status among some shoppers. Unlike the bean varieties commonly found in even the smallest grocery stores, heirloom beans are mostly forgotten varieties that were developed on a small scale for certain characteristics, with seeds from the best crops passed down through the generations. The result is beans that are fresher and more colorful than mass-produced beans, and come in different shapes and sizes. They also have a more complex and intense flavor, fans say. “The Bean Book” dishes up dozens of different ways to cook Rancho Gordo’s 50 heirloom bean varieties, which include red-streaked cranberry beans, mint-green flageolets, black and classic garbanzos and (my favorite) vaquero — which wear the same black-and-white spots as a Holstein cow. Other gotta-try varieties (if just for the name) include eye of the goat, European Soldier, Jacob’s Cattle and Good Mother Stallard, a purple bean with cream-colored flecks. “The very good news is that you have to work extra hard to mess up a pot of beans, and it’s not difficult to make an excellent pot,” Steve Sando writes in the book’s foreword. “The even better news is that you become a better cook with each pot you make.” Not convinced? Here are five reasons to jump on the bean bandwagon: Even the smallest grocery store will have a selection of dried and canned beans. Common varieties include black, cannellini (white kidney), Great Northern, pinto, navy, kidney, Lima and garbanzo (chickpea) beans. Even when they’re not on sale, beans are a bargain at the supermarket. Many varieties cost less than $1 a can, and dried beans are an economical way to build a menu. I paid $1.25 for a one-pound bag of cranberry beans, a smooth and velvety bean with a slightly nutty flavor, at my local grocery store. Rancho Gordo’s heirloom beans cost substantially more. (They run $6.25-$7.50 for a one-pound bag, with free shipping on orders over $50.) But they are sold within a year of harvest, which makes them more flavorful and tender. A bag also comes with cooking instructions and recipe suggestions, and the quality is outstanding. Plus, after cooking their beans with aromatics, “you are left with essentially free soup,” Sando writes in the cookbook. “If you drain properly cooked and seasoned beans, the liquid you are left with is delicious.” Beans are a great source of plant-based protein and both soluble and insoluble fiber, and they include essential minerals like iron, magnesium and potassium. If you’re watching your weight or following a particular diet, beans are naturally free of fat, sodium and cholesterol and are rich in complex carbohydrates. They also contain antioxidants and folate. And if you’re vegan or vegetarian, most types of dry beans are rich sources of iron. The U.S. Dietary Guidelines for Americans recommends eating 1-3 cups of legumes, including beans, per week Dry beans have to be soaked overnight, but cooking them is easy. They can be cooked on the stovetop, in a slow cooker, in the pressure cooker and in the oven. Canned beans are even easier — just rinse and drain, and they’re ready to go. Beans can be used in so many different dishes. They can be made into soup, salad or dips, top nachos, add some heft to a casserole or be mashed into the makings of a veggie burger. You also can add them to brownies and other baked goods, toss them with pasta, add them to chili or a rice bowl or stuff them into a taco or burrito. Check out these four recipes: PG tested This light and creamy vegetarian soup benefits from a surprising garnish, roasted shiitake mushrooms, which taste exactly like bacon. For soup 1/4 cup olive oil 1 medium yellow onion, chopped 2 celery stalks, chopped 1 medium carrot, scrubbed and chopped 6 garlic cloves, finely grated or pressed 2 sprigs fresh thyme, plus more for garnish 1/2 teaspoon sea salt 1/4 teaspoon pepper 4 cups vegetable broth 2 15-ounce cans cannellini beans, drained and rinsed For bacon 8 ounces shiitake mushrooms, caps cut into 1/8 -inch slices 2 tablespoons olive oil 1/4 teaspoons fine sea salt To finish Plant-based milk Chili oil, for drizzling Preheat oven to 400 degrees. Make soup: In large pot, heat oil over medium heat until it shimmers. Add onion, celery, carrot, garlic, thyme, salt and pepper. Cook, stirring occasionally, until vegetables are fragrant and tender, 8-10 minutes. Add vegetable stock and beans, increase heat to high and bring mixture to a boil. Reduce heat to medium and simmer until thickened, 12-14 minutes. Meanwhile, make the bacon: Spread shiitake mushrooms into a single layer on a sheet pan, drizzle with olive oil, sprinkle with salt and pepper and toss to combine. Bake until browned and crispy, 18-20 minutes, rotating pan front to back and tossing mushrooms with a spatula halfway through. Let cool in pan; mushrooms will continue to crisp as they cool. To finish, add some milk to the soup and use an immersion blender to puree it in the pot, or puree in a blender. (Cover lid with a clean kitchen towel.) Taste and season with more salt and pepper if needed. Divide soup among bowls and top with shiitake bacon. Garnish with thyme sprigs and a drizzle of chili oil. Serves 4-6. — “Mastering the Art of Plant-Based Cooking” by Joe Yonan PG tested Velvety cranberry beans simmered with tomato and the punch of red wine vinegar are a perfect match for a soft bed of cheesy polenta. This is a filling, stick-to-your-ribs dish perfect for fall. 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, minced 2 cups canned chopped tomatoes, juice reserved 1 tablespoon red wine vinegar 2 tablespoons tomato paste 1 cup chicken or vegetable broth 4 fresh sage leaves Salt and pepper 4 cups cooked Lamon or cranberry beans 2 cups uncooked polenta 6 ounces pancetta, diced Chopped fresh basil or parsley, for garnish Grated Parmesan cheese, for serving In large pan, heat olive oil over medium heat. Add onion and garlic and cook, stirring, until onion begins to soften, about 3 minutes. Stir in tomatoes and red wine vinegar. In a small bowl, dissolve tomato paste in the broth and add to pan. Stir in sage and season with salt and pepper. Simmer, stirring occasionally, until the sauce has thickened, 15-20 minutes. Add beans to tomato sauce. Cook, stirring frequently, until heated through, about 15 minutes. Meanwhile, prepare polenta according to package instructions. Place pancetta in a small saucepan over low heat. Cook, stirring frequently, until the pancetta is brown and crisp, about 15 minutes. Use a slotted spoon to transfer pancetta to a paper towel to drain. To serve, spoon polenta into serving dishes. Ladle the beans over the polenta and top with the pancetta. Garnish with fresh basil and serve with grated Parmesan. Serves 6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans” by Steve Sando PG tested Beans and seafood might seen like an unusual pairing, but in this recipe, mild white beans take on a lot of flavor from clams. Spanish chorizo adds a nice contrast. 4 cups cooked white beans, bean broth reserved 1/4 cup extra-virgin olive oil 1/2 white onion, chopped 2 garlic cloves, chopped 1 teaspoon salt, or to taste 1/2 cup finely chopped Spanish-style cured chorizo 2 plum tomatoes, chopped 1/2 cup dry white wine 2 pounds small clams, scrubbed well Chopped fresh parsley, for garnish Country-style bread and butter, for serving In large pot, heat beans in their broth over medium-low heat. In large lidded saucepan, warm olive oil over medium-low heat. Add onion, garlic and salt and cook until soft, about 5 minutes. Add chorizo and cook gently until some of the fat has rendered, about 5 minutes. Add tomatoes and wine and cook to allow the flavors to mingle, 5-6 minutes. Increase heat to medium and add clams. Cover and cook for about 5 minutes, shaking the pan occasionally. Uncover the pan and cook until all of the clams open, another few minutes. Remove pan from heat, then remove and discard any clams that failed to open. Add clam mixture to the bean pot and stir very gently until well mixed. Simmer for a few minutes to allow the flavors to mingle but not get mushy. Ladle into large, shallow bowls and sprinkle with parsley. Set out a large bowl for discarded shells and encourage guests to eat with their fingers. Pass plenty of good bread and creamy butter at the table Serves 4-6. — “The Bean Book: 100 Recipes for Cooking with All Kinds of Beans, from the Rancho Gordo Kitchen” by Steve Sando with Julia Newberry PG tested So easy to pull together for your next party! 1 1/2 cups cooked cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil Juice and zest of 1 lemon 1 small garlic clove, minced Generous pinch of salt Freshly ground black pepper 2 or 3 tablespoons water, if needed 2 fresh basil leaves, chopped, optional 1 sprig fresh rosemary, leaves chopped, optional In a food processor, pulse cannellini beans, olive oil, lemon juice and zest, garlic, salt and several grinds of pepper until combined. If it’s too thick, slowly add the water with the food processor running until it is smooth and creamy. Blend in the basil and/or rosemary, if using Serve with veggies, pita or bruschetta. Makes 1 1/2 cups — Gretchen McKay, Post-Gazette ©2024 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.
Even after dropping to 7-5 following Sunday's 34-26 loss to the Dallas Cowboys, the Washington Commanders are still in position to make the NFC playoffs. However, the margin is razor thin. Washington now sits only half a game ahead of the Arizona Cardinals for the final Wild Card spot, and 1.5 games ahead of three formidable challengers in the Tampa Bay Buccaneers, Los Angeles Rams and San Francisco 49ers. With the 9-2 Minnesota Vikings and 8-3 Green Bay Packers all but locked into the first two Wild Card spots, it's going to come down to those five teams (along with the Seattle Seahawks and Atlanta Falcons, should they lose their respective division leads) for the last one. That means the Commanders can't afford to take any more losses like they had on Sunday. Their defeat at the hands of the 4-7 Cowboys was their first truly bad loss this season, and it needs to end up being their only one. Next week, the Commanders get another home matchup against a three-win team in the Tennessee Titans prior to their Week 14 bye. The Titans are riding some momentum after their own upset road win on Sunday, a 32-27 victory over the Houston Texans. That, combined with the Commanders' loss to Dallas, needs to be a wakeup call that no opponent can be taken lightly. Sunday is a must-win for Washington, and following their week off, they may need to go at least 3-1 against the New Orleans Saints, Philadelphia Eagles, Atlanta Falcons and Cowboys again to secure a playoff spot. It's very doable, but after Sunday, the Commanders are out of mulligans.King Charles' health continuing to decline? Kate Middleton's big New Year’s resolution, wants family to reconcile and bring Harry home
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