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Learning from Mistakes

June 29, 2009

The Lesson of the Carrots

Summer vacation started off with both a bang and a whimper.  Actually, not so much a whimper as lots of weeping.

Last Tuesday was the last day of the school year for both my husband, the teacher, and my son, Alex, the first grader.  Very exciting. 

After school, our kids went across the street to play with our neighbor's/friends' son.  Bill and I sat in the living room (when it hadn't yet been filled with furniture and stuff) and just hung out and talked, enjoying the relative peace and quiet.  The next day would be the big Move Everything From the Second Floor day, to be followed by the whole Sanding and Polyurethaning event, so I think we were just taking this last moment to rest on comfortable chairs with our feet up before the final upheaval began.

Anyway, Bill asked if anyone had fed the lizard and I remembered that I'd asked Alex to, but then he had to go to the bathroom and he forgot, I guess, and so did I.  So that would be a no.

By this point, the kids had moved from the back yard across the street to our back yard, so Bill called to Alex from a window and reminded him to get a worm or two for the lizard.

We went back to discussing the game plan for the next several days.

A few minutes later Alex came in, hand behind his back, and said glumly, "Well, no worms.  The only thing we could find was this."

And out came the hand, and in it, a very young carrot he'd pulled from the garden.

I cringe, even writing about it now.

Bill told Alex that the carrot wasn't ready to be pulled, and he (Alex) needed to stop showing off in front of his friend. 

You know how kids are.  They behave differently with their friends around.  They cross lines they know they shouldn't.  They stop thinking.  They walk on the wild side.  They pull an underage carrot from the garden.

Bill told Alex in no uncertain terms that he'd better not do that again, and to toss the carrot onto the compost heap because it was no good to eat yet and it couldn't be replanted.

Don't mess with the garden, kids.

So we sent Alex back out to find a worm.  We have PLENTY of worms out there, in gardens, in the compost bins.  They practically hang from the trees.  There was no reason a worm couldn't be found.

A bit later I looked out the window to check on the kids, and I noticed it looked like it was starting to rain.  (We've had mostly rain here for oh, most of June, so of COURSE it was starting to rain.  Again.)  I went out the back door just to confirm it and yes, rain was, indeed, falling.

I called to the kids and said they needed to play inside, and as they arrived at the back steps, something made me look down.

And there, on the driveway, right next to the back steps, were two carrot stalks.  No carrots.  Just the long, green, distinctive stalks.

I felt a sinking feeling in my stomach as I picked them up and looked at the three little faces.

"Who did this?" I asked calmly.

Our neighbors' son said he didn't eat any of the carrots.  Both boys pointed at Julia, who just stood there, her face a mask.

Carrots?  PLURAL?

I flew across the yard to the corner square in our 15' x 3' raised bed.  Where the carrots had been planted this year.

And I gasped as I beheld the horror.  The carnage.  The ugly slaughter of innocent baby carrots.

There were stalks and stalks with little remaining bits of carrot and some entire tiny carrotlings with their little ferny stalks...all of them scattered on the brick walk that surrounds the garden.  There were one or two carrots still remaining, and there was a deep hole in the dirt.  Oh, this was not good.

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(This photo was taken several days after the carrot slaughter.  After the casualties had been cleaned up and the ground evened out a bit.  But you get the idea.  There USED to be a lot of carrots in there.)

The three kids were still standing in the driveway, just watching.  I forced my voice to sound nice as I suggested to our neighbors' son that it was time for him to go home, and to look both ways as he crossed the street.

And when I summoned my own two children, my voice was sort of strangled and choked as I planned my speech and tried to banish thoughts of Bill's reaction when he found out.  At the moment, he was inside, on the phone, ordering Chinese food for dinner from the really good place up the street. 

I don't even remember what I said. 

Something about DO YOU KNOW HOW MUCH WORK YOUR FATHER PUTS INTO THESE GARDENS?  SO WE CAN GROW FOOD?  THESE CARROTS AREN'T READY TO BE EATEN!  WHY DID YOU DO THIS?  DO YOU KNOW HOW UPSET DADDY IS GOING TO BE WHEN HE--

And then there he was, coming into the yard, still unaware of the carrot massacre, but very aware that SOMETHING was very wrong.

"WHAT HAPPENED?" he bellowed.

When he saw what they'd done, he ordered Alex and Julia into the house and up to their beds.  I hollered after them to go into OUR bedroom, so they wouldn't step on the area of the floor where the patch job was.  They were in enough trouble without stepping on a fresh coat of polyurethane.  Julia hadn't committed her sin yet - that would happen the following day.  Yeah, it was a good week.

Anyway, to say Bill was angry is to say Everest is a speed bump.

He gathered up the carrot casualties and slammed them on one of the compost piles, swearing and raging all the while.

And the thing is, this story and the Julia-stepping-on-polyurethane-after-she'd-been-told-not-to-go-upstairs episode are SO rare in our house.  I'm the one more likely to yell about something.  Bill doesn't yell much.  So when he does, you'd better dive under the house.

Anyway, into the house he went, and up the stairs.  And he gave the kids an earful about his hard work and time spent in the garden, and so on.  I went around shutting windows and doors, just so we wouldn't draw a crowd.

He.  Was.  Angry.

After he was done, he came stomping through the house and went outside to relive the horror and slam some things around out there.  I stayed out of his way. 

I tiptoed to the foot of the stairs after a little while and I heard two things:

1)  Alex sobbing.

2)  Julia chattering away and giggling.

And this is the way it's going to be, I think.  These are their personalitites, in a nutshell.

Alex takes things to heart.  Raised voices are crushing to him, and it takes him a long time to get past it.  He will remember this. 

Julia...well, she's five, and Alex is seven, so there could be some sort of "the conscience isn't fully developed or even in existence at age five" thing in a child-rearing manual, which might account for her lack of tears.  Or maybe she figured Alex was carrying around enough guilt for the both of them.  Or she didn't care.  Who knows.

But when I went upstairs to check on them, Alex was curled up on the edge of the bed and Julia was basically trying to get him to play with her and annoying him in the process.  She wanted to know if they could get off the bed yet.  She was clearly unfazed.

And I would bet my pink KitchenAid food processor that she did the majority of the carrot pulling and carrot eating. 

Bill came in just about then and flew upstairs for a reprisal of his earlier lecture/tirade, just to make sure Julia, in particular, was getting the point. 

Soon after that, he drove off to pick up the food, I set the table, and when he came back, the children were summoned to dinner.

Julia came down the stairs, chattering happily about the food and basically sucking up to Daddy in her very obvious way.

Alex puddled his way into the room and insisted on pulling his chair right next to mine at the table.  He wasn't done crying yet.

And all the while Julia kept up a jolly little monologue of "Oh, thank you Daddy for getting this food!  I love Chinese food!  This all looks so yummy!  I'd LOVE some soup!" and on and on and on. 

It was nauseating.  I am ashamed to admit it, but I glared at her a few times. 

Alex stopped crying but didn't want to eat.

Eventually, though, he had a nibble of something and a nibble of something else, and realized that even though the world was about to end, his stomach was growling and the food was good, so he might as well eat.

And the rest of the night was relatively quiet.  The kids went to bed early, and we moved on.

But it was not over.

It's one thing to tell your kids "this is a lot of work."  It's much more effective to let them discover that for themselves.

And so, over the weekend, the children were introduced to a little thing Bill liked to call Hard Labor.

On Saturday they spent an hour in the 80+ degree heat weeding one of the gardens in the front yard.  It would have been longer, but they had their final T-ball game of the season to go to, and we had to stop. 

Julia kept saying she was thirsty.  Bill said too bad, this is what Hard Labor feels like.  You keep working EVEN WHEN you're thirsty.

(No, we didn't deprive them of hydration.  Julia just kept asking every thirty seconds in a rather transparent attempt to take a break from the un-fun task at hand.)

So that was Saturday's taste of Hard Labor.

On Sunday we had no obligations, so while I made cheese and jam and bread indoors, Bill and the kids worked in the gardens outdoors.

A lot.

The first thing they did was harvest the garlic.  Julia and Alex took turns.

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I set them on a tray on some newspapers to dry for a few days, and Bill and the kids planted new things where the garlic had been.  We've now got dill seedlings there, along with bok choy seeds, scallions, lettuce, and...

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carrots.

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After that they also helped plant flowers in the window boxes and in the shade gardens, and eventually, after about 4 hours of work (with water breaks, don't worry), they were done.

They worked hard, and I think they have a better understanding of and appreciation for how much effort goes into a square foot of carrots.

~~~

Now, there's a funny side note to all of this.

The morning of that same Tuesday when the whole Carrot Saga began, Bill was getting in his truck to go to work, and I was getting in my car to move it out of the driveway so he could leave.  He stopped just before climbing in and yelled back to me "There are carrots growing in the lawn!"

I took a look after he'd left and sure enough, little baby carrot leaves were scattered through the grass, right at the edge of the driveway.  Weird.

We've had things grow in odd places.  We have tomatoes and cilantro that reseed themselves every year and we never know where we're going to find them.  This year we've got a pumpkin plant that showed up along the front walk, amid the hostas and irises and tulips, and there are two other squash-family plants and some tomatoes that have shown up where the woodpile was on the other side of our garage.  The side where we don't have a garden.

So baby carrots near the driveway?  Sure, whatever.

We later found out that Alex's teacher had given all the kids carrot seeds some time ago and without telling anyone, Alex sprinkled them in the grass there. 

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Kind of perfect, isn't it?  So in addition to planting new carrots, Bill and the kids also carefully dug up some of these tiny carrots and transplanted them to the scene of the crime.

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And you know, I think they'll be pretty safe there. 

April 22, 2009

I Am The Accident Waiting to Happen

Julia had gymnastics earlier today.  I'm usually the one who brings her. 

I bring her, and I bring a book, and I sit in a corner of the outer room of chairs - they are the hard plastic ones out there, and not as comfortable as the nice squishy ones in the inner room, but I can't take all the mommy-chatter that goes on in there.  I know, I'm a mom, but still - it hurts my ears.

So I sit in the outer room, in an uncomfortable plastic chair, where I can read for an hour without interruption.

The outer room is a bit on the chilly side right now.  I'm sure it'll warm up as the outside weather warms up, but today turned into a rainy one with a chill, and every time the door opened, a bit more of the relative indoor warmth escaped.  I knew beforehand that this would be the case, so I made a pot of coffee before leaving the house and brought it with me in a thermos I bought a few years ago, back when I had a M-F, 8-5 desk job.

Here it is. 

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I bought this one in part because it's pink and a portion of the proceeds were donated to the Susan G. Komen Foundation for Breast Cancer Research.  And I also liked it because it had this cool opening.

You take the cap off,

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And the next layer has these concentric plastic ring things...well, one ring and an inner disk...

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The outer ring has "CLOSE" stamped on it, and the inner disk reads "OPEN."

And so all you do to get access to the coffee is press down on that inner disk, like so...

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And that will push the outer ring up at the same time...

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And, voila, you have a this clever little  mechanism that allows you to drink coffee without opening the entire thermos.  The coffee stays hot longer, and there's no danger of you spilling all the coffee all over your computer keyboard at work and getting yelled at by the head of the IT department for destroying outdated equipment.

(Apparently pressing on that little disk also causes spasms in your hand, and your fingers to morph into claws.  I really need to have a hand model in my pictures - my own hands are way too camera-shy.)

Anyway, carrying on...

I brought my thermos of coffee to gymnastics, saw Julia into the room with her little friends, and went back to the outer room to claim my corner seat.  There were only a couple other parents out there - two fathers who were standing closer to the inner room, catching up on events since last week, but not intending to stay.  I put Julia's raincoat and shoes on the floor, took the outer cap off my coffee, opened my book to the current page, pressed down on the "OPEN" disk, and tilted the thermos to my mouth, preparing for the possible scald that would follow.  

I had about a split second to think fondly of my home-brewed coffee, how much better it would taste than stale stuff from the nearby donut shop, and wonder if the hot liquid would hit my tongue first or my lower lip. 

And then the coffee poured down my chin, neck and the front of my LL Bean sweatshirt in a Niagara-like fall, if Niagara Falls had really hot, brown water. 

None of it went in my mouth.

I quickly and quietly (I don't make scenes if at all possible) tilted the thermos UP and surveyed the damage.  I was not injured, so that was good.  No burns, no peeling flesh.  I wiped the coffee from my chin and neck as best I could and, instead of going into the restroom (like a normal person) to maybe squeeze some of the coffee from my sweatshirt or something, I just pulled my jacket closed over the giant brown stain and pretended nothing had happened.  I could feel the coffee seep through the sweatshirt fabric and into the tank top I had on underneath.  It was very warm. 

And that was it.  I sat there, doused in Organic, Fair Trade Certified perfume, and read my book.  I also took the INNER lid off the thermos and just sipped the coffee through the wider opening.  Much safer that way, as it turned out.

See, it's been around a year and a half since I last used the thermos.  I'd forgotten that the inner spout thing wasn't for drinking.  It was just for pouring.

Like this:

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I know it's blurry, but you can still see where the coffee is coming from.  And it's NOT that white part, is it.  No, it's not.

Not at all.

Anyway, here's a picture of my sweatshirt, too, just to round out the story.  The stain doesn't show up all that well against the purply-blue fabric, but you can see it if you squint.  And I also helpfully drew a line around the basic shape of the stain.  If you look closely within the outline, you can see parts of the stain.

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Looks a bit like Africa, sort of.  Okay, maybe not. 

Anyway, that's what happened to me a few hours ago today.  Thought I'd share. 

I know my sister will enjoy this story.  Hi Mere!


September 07, 2008

Impatience - A Cautionary Tale

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I thought it would be fun to make English Muffins this morning.  I have a couple of sourdough recipes, so I found one and threw the ingredients together, and, in my haste and my distractedness, I neglected to factor in the time needed for the batter to rise.  And even when I thought - duh! - that of course it would need time to rise.  It's a yeasted batter, dope.  (I was referring to me, not you.)   Of course it needs time.

But I didn't want to wait.  I wanted it to hurry up and get puffy so I could feed my hungry family.

So...I am ashamed to say...I manipulated the batter.  I dissolved some baking soda in some water, and folded that into the batter. 

And it didn't really do much of anything.  It made it a bit more bubbly.  I added more water, too, so it would be thinner and, I reasoned, would rise better.

And so, in my stubborn, impatient, stoooooooooopid mood, I proceeded. 

I greased some round cookie cutters because I couldn't find Bill's mom's english muffin rings because my pantry is a mess and I need to clean it out and reorganize it very, very soon, I know, I know.

And I started cooking my batter in the greased rings on the hot, greased griddle.

And, if you scroll back up and look at the picture, you can see that they look fine.

So, to check the insides, I started to "fork split" one.  Because, you know, that's what you do with English Muffins if you want them to have all those nooks and crannies for your melted butter.

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And when I pulled the fork out...

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Ick.

It's all gummy inside. 

Now, yes, I could have cooked the muffins longer.  But they were already getting too dark on one side.

No...they are gummy inside because they have no lift.  I didn't let the yeast work at its own pace. 

I was not...patient.

I continued on with the fork, poking and poking and poking and coming out with gummy bits of dough.  On more than one muffin, by the way. 

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Yeah.  I know.  That's REAL appetizing.

Want a closer look?

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Sure, there are some nooks there...IMG_7860 

but these things were dense and heavy - not light and airy.

And I have no one to blame but my own impatient, in-a-hurry self.

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And so I took pictures of my failed product in order to show you what can go wrong.

And why...with yeast...you must...be...patient.

April 06, 2008

Potato Rye Bread with Onion and Caraway

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I've added a new category - I might also include links to it under the recipe categories. 

The category is "Learning from Mistakes" and I'm including it because in baking and cooking - just like in every other facet of life, we make mistakes, and the best thing to do with a mistake is to learn something from it.

I made this rye bread last month - right after the whole  Corned Beef Project had been completed.  (If you want to read about the entire project, go over on the right and scroll down until you find that heading.  It was about a week and a half long project that I plan to repeat again next year.)  Anyway - I figured I'd make a loaf of rye so I could make a Reuben sandwich for my husband with some of the leftover corned beef.  We had sauerkraut in the freezer, I had cheese, we clearly  had the corned beef, and I could whip up a Thousand Island Dressing easily enough.  All that was needed was the rye.  And I figured rather than just go buy a loaf somewhere, I should (not could, but should) make it myself.

I found a recipe in one of my bread books, I prepped all my ingredients, I took pictures all along the way as I made the bread...it smelled amazing baking in the oven.

And it came out flat.  Flat like an onion and rye loaf of focaccia.  Not exactly the way it should have come out.

And so I was rather irritated with myself because I know I can successfully make a loaf of bread.  So what did I do wrong?

Once I sliced into it, I saw the problem - there was very little lift inside.  It would have been easy to say "well, that's because it was so heavy.  The onion mixture weighed it down."  Except that I couldn't blame the onions.  Really, it was probably because I didn't knead it long enough.

Scratch that.  No "probably" about it.  I rushed one of the most important parts of the bread making process.  And that's why my bread baked off the way it did.

So, lesson learned.  Don't rush the kneading.  Duh.  I know better.  But sometimes we all need reminders, don't we?  At least I do.

And that's the lesson in this post.  But on the good side, the bread tasted fabulous, and I made an awesome, albiet skinny, Reuben for my husband, which he couldn't finish, so I had some, and yeah, it tasted really good. 

Here's the recipe, and pictures, and you can see, at the end, how the bread came out, because I didn't let the gluten develop enough, which meant there wasn't enough structure to support the bread as the yeast did its work to make the dough rise.  Sort of a house of twigs, rather than bricks.

Enough analysis.  Let's bake.

The book I used is Secrets of a Jewish Baker by George Greenstein.  One of the cool features of this book is Chapter Ten - "Twelve Menus:  A Morning of Baking."  Each menu includes about 4-5 different bread recipes, sometimes all yeasted, sometimes a mix of yeasted and quick.  Each menu or program takes somewhere between 2-5 hours to complete, depending on the kinds of breads made.  The programs are all lessons in time management as well - ordinarily when we make bread, we make a loaf or two of A bread.  Or a batch of muffins or a quick bread.  But in the same time frame we might use for that one recipe, instead, if we prep well and pay attention to what we're doing, we can produce multiple loaves.  Pretty impressive, no?

Anyway.  I didn't do a whole morning of baking menu.  I just used the recipe for "Potato Rye Bread with Onion and Caraway."  Why this one?  For one thing, it didn't involve making a sour starter, which I would have had to do the day before.  I wanted the bread for that evening.  This bread is something you make in one day.  Also - I had potatoes and onions because I'd bought more than enough for the Corned Beef and Vegetable dinner.  And I had Caraway seeds because of the Irish Whiskey Soda Bread I'd made for that same meal.  So I was all set.

Here's what you need:

1 medium to small yellow onion, minced

2 T caraway seeds, or more to taste

Pinch salt

Vegetable oil or olive oil, for sauteing

1 cup warm water, preferably potato water

1 pkg active dry yeast

1 medium to small potato, mashed (about 1/2 cup mashed potato)

1 T sugar

1 T shortening

3 T milk powder (omit for nondairy bread) (I didn't use any because I didn't have any.)

2 cups rye flour

1 cup unbleached all-purpose flour

1  1/2 tsp salt

Flour, for dusting work top

Vegetable oil, for coating bowl

Rye flour or cornmeal, for dusting baking sheet.  (I used cornmeal) 

And here's what you do:

Scrub the potato.  Cook, quartered, in 2  1/2 cups boiling water until soft (about 10 minutes).  Let cool, then peel and mash.  (Save the water - you'll use it in the recipe!)

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In a small skillet over medium-low heat, saute the onion, caraway seeds, and the pinch of salt in the oil just long enough to soften the onion. 

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Set aside.

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DOUGH

In a large bowl dissolve the yeast in the warm water.  Add the mashed potato, sugar, shortening, milk powder (if used), flours, and the 1  1/2 tsp salt. 

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Stir with a wooden spoon until the dough comes away from the sides of the bowl.

(I used my stand mixer and the dough hook.  Unfortunately, I didn't let it run long enough.  Also, I didn't look through the other directions for this recipe - Mr. Greenstein also gives separate measurements and directions for use with a stand mixer.  Another lesson learned.)

Turn out the dough onto a floured work surface and knead.  If the dough is moist and sticky, add more all-purpose flour 1/4 cup at a time.  Knead until elastic (5 to 8 minutes).  The dough will be softer than usual because of the rye flour, and it will tend to feel sticky.

(When using the dough hook and stand mixer, once the flour is incorporated, use the first setting and beat until the dough comes away from the sides of the bowl.  Add more all-purpose flour if needed.  Should be about 5-8 minutes.  Turn out onto floured work surface, knead a bit...

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and shape into a ball.)

Transfer the dough to an oiled bowl and turn to coat. 

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Cover and allow to rise until doubled in volume (45-60 minutes). 

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Punch down, shape into 1 or 2 rounds, and allow rest, covered, for 15 minutes.Knead in the reserved onion mixture.

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SHAPING

Shape into 1 or 2 round loaves.  Place on a rye flour or cornmeal-dusted baking sheet.

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Proof until doubled in size. 

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Dust the tops with additional all-purpose flour and cut decorative slashes.

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BAKING

Bake with steam in a preheated 375 degree oven for 35-45 minutes.  (For the steam, I just squirted water into the oven with a spray bottle.  There are better methods, but I didn't use them this time.)  If 1 large loaf is made, allow for additional oven time.  The bread is done when tapping the bottom with your fingertips produces a hollow thump.  Let cool on a wire rack.

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It looks kind of nice from above...

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And here you can see that it rose to a majestic inch and a half in height.  Actually, it sort of slumped down to that, because it was taller after the second rise.

But we've already gone over all of that.

And despite the obvious flaws, it still made some yummy sandwiches.

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