Tag Archives: celery

Beef & Cauliflower Curry

Beef & Cauliflower Curry

This easy vegetable and beef curry uses mince for the beef making it a great family meal that’s packed with vegetables and easy on the budget.

While it is a one-dish meal, for extra bulk serve it can be served over steamed rice or smashed potatoes or accompanied by pappadums.

Beef & Cauliflower Curry

Serves 4-6

1 brown onion, thinly sliced
1 carrot, diced
2 sticks celery, sliced
vegetable oil
1 clove garlic, finely chopped
2 tsp grated fresh ginger
8 fresh, frozen or dried curry leaves
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam marsala
½ tsp ground turmeric
chilli powder, to taste (optional)
500g beef mince
1 cup beef stock
400g can chopped tomatoes
1 small cauliflower, cut into florets
sea salt
a good handful of fresh coriander, chopped

1              Place onion, carrot, celery and a splash of oil in a large frying pan with a lid over a medium heat, cover and cook, stirring
occasionally, for 8-10 minutes or until soft and translucent.

2              Add garlic, ginger, curry leaves, cumin, coriander, garam
masala, turmeric and chilli powder, if using, cover, bring to
simmering and simmer, stirring occasionally, for 20 minutes or until mixture reduces and thickens.

3              Add cauliflower, cover and cook for 10 minutes longer or
until cauliflower is tender. Season with a good grind of salt. Add most of the chopped coriander, reserving some for scattering.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, carrot, celery, garlic, fresh coriander, cauliflower: Krismaw Gardens – Hastings; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers – Hastings; Store Cupboard
Ingredients:
vegetable oil, ground coriander, cumin, turmeric, garam marsala, ginger, curry leaves, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Celery & Pea Salad

Celery & Pea Salad

After some dreadfully wet and cold days, the weather does seem to be improving and there is hope of spring, but in the meantime until the spring vegetables start to appear it’s spring-like food such as this salad that’s on the menu.

Celery & Pea Salad

The fresh pea season in this part of the world is very brief and is around Christmas so the rest of the time I use frozen peas which really are one of the best convenience foods, but, of course, use fresh if it’s the season.

Serves 4

2 cups shelled fresh or frozen peas
6 sticks celery, sliced
4 green onions, sliced
sea salt and freshly ground black pepper
crumbled feta cheese
HONEY MUSTARD DRESSING
2 tbsp white wine vinegar
2 tsp Dijon mustard
honey
¼ cup olive oil

1              For the dressing, place vinegar, mustard and a drizzle of
honey in a small bowl and whisk to combine. Slowly whisk in oil, then season to taste with salt and black pepper.

2              Boil, steam or microwave peas until just cooked, then refresh under cold running water.

3              Place peas, celery and green onions in a bowl, drizzle over dressing and toss to combine. Check seasoning and season with salt and black pepper, if necessary. Serve scattered with crumbled feta cheese.

So tell me, which salads do you like at this time of year?

Where did the ingredients for this dish come from:
Celery, green onions: Krismaw Gardens – Hastings; Honey: The
Naked Honey Pot – Taradale; Feta cheese: Origin Earth – Havelock North; Olive oil: The Village Press – Hastings; Store Cupboard
Ingredients:
vinegar, mustard, peas, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other salads you might like to try:

Sesame Salmon & Asparagus Salad

Sesame Salmon & Asparagus Salad

Warm Squash, Silverbeet & Feta Salad

Warm Squash, Silverbeet & Feta Salad

Moroccan Lamb with Chickpea Salad

Moroccan Lamb with Chickpea Salad

 

Cheeseburger Cauliflower

Cheeseburger Cauliflower

I love way the Americans call dishes using mince ‘burger’ – this is my take on the dish they call ‘Cheeseburger Cauliflower’ and what we would probably call something like Cheesy Mince & Cauliflower.

Here I have added additional vegetables and have used the bright green cousin of cauliflower, Romanesco, but cauliflower and
broccoli work just as well.

Cheeseburger Cauliflower

Serves 4

1 onion, diced
2 carrots, diced
2 sticks celery, diced
vegetable oil
2 cloves garlic, finely chopped
1 tsp dried Italian herbs
pinch smoked chipotle flakes
500g beef mince
1 tbsp plain flour
2 cups beef stock
sea salt and black pepper, to taste
1 medium head cauliflower, broccoli or Romanesco
1 cup grated hard cheese – I used a local hard sheep cheese
chopped fresh parsley

1              Place onion, carrots, celery and a splash of oil in a large
frying pan over a medium heat, cover and cook, stirring occasionally, for 10-15 minutes or until vegetables start to soften. Add garlic, herbs and chipotle flakes and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring, for 4-5 minutes to brown. Stir in flour, then stock and bring to simmering. Cover and cook, stirring occasionally, for 4-5 minutes or until mixture thickens. Season with a grind of salt and black pepper.

3              Meanwhile, steam or microwave cauliflower. Drain. Remove pan fromheat. Add cauliflower with most of the cheese, mix well to combine and melt cheese. Serve scattered with parsley and
remaining cheese.

So tell me, what do you think of referring to mince as’ burger’?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Carrots, celery, onion, garlic,
Romanesco:
Krismaw Gardens – Hastings; Smoked Chipotle Flake: Orcona Chillis ‘n Peppers – Hastings; Cheese: Origin Earth
Havelock North; Parsley:  The Chef’s Garden@Epicurean
Hastings; Store Cupboard Ingredients: vegetable oil, Italian dried herbs, flour, stock, salt, black pepper

Olive Oil Braised Celery & New Potatoes with Steamed Fish

Olive Oil Braised Celery & New Potatoes with Steamed Fish

I was going to serve the braised celery and potatoes as a side to pan-cooked fish, but as regular readers know I love a one-pan dish and as I was about to put the pan on to heat for the fish I thought this piece of blue nose would be better steamed so I put on top of the cooked vegetables and there it was dinner in one pan!

Olive Oil Braised Celery & New Potatoes with Steamed Fish

While many sources tell us that modern celery doesn’t have strings, I have yet to find that elusive variety. But, if you are lucky enough to be able to obtain stringless celery, you will, of course, omit the paring step.

Serves 4

6 sticks celery
4 baby leeks, cut into 5cm pieces
½ cup olive oil
sea salt
4 medium new potatoes, scrubbed and cut into large pieces
1 lemon
4 x 150g firm white fish fillets – on this occasion I used blue nose which is a thick meaty fish
chilli powder, to taste

1              Using a vegetable peeler, pare the celery to remove any strings, then cut in 5cm pieces.

2              Place celery, leeks and olive oil in a large frying pan. Season with a grind of salt and pour over water to just cover. Place over a medium heat, cover, bring to simmering and simmer for 5 minutes.

3              Add potatoes and a squeeze of lemon juice to the pan, cover and bring back to simmering. Simmer for 20-25 minutes longer or until vegetables are tender. Towards the end of the cooking if there is still excessive liquid, remove lid, push vegetables to the side of pan, increase heat and position pan so that the vegetables are sitting off the heat and cook to reduce and thicken the liquid.

4              Season fish with a grind of salt on each side. Push vegetables back to cover base of pan, then place fish on top and sprinkle with a little chilli powder. Cover pan and cook for 5-8 minutes or until fish flakes when tested with a fork – exact cooking will depend on
thickness of fillets – mine took 8 minutes, but the fillets were quite thick. Serve fish on a bed of vegetables.

So tell me, do you have a one-pan fish dish?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes: JJ’s Organics – Napier; Leeks, celery: Krismaw Gardens – Hastings; Chilli powder –
Spitfire:
Orcona Chillis ‘n Peppers – Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon; Store Cupboard
Ingredients:
salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other one-pan fish recipes you might like to try:

Mexican-spiced Fish & Potato Stew

Mexican-spiced Fish & Potato Stew

Potato, Cabbage & Fish Stoup

Potato, Cabbage & Fish Stoup

Tomatoey Fish, Chard & Leek Stew

Tomatoey Fish, Chard & Leek Stew

 

Spiced Spinach & Celery Braise

Spiced Spinach & Celery Braise

I do find these last few weeks of winter challenging – most of the winter vegetables have disappeared or are past their best and the spring ones are yet to make an appearance. But, spinach and celery are plentiful and make a warming and interesting side for any pan-cooked or roasted meat, chicken or fish.

Spiced Spinach & Celery Braise

Serves 4

1 onion, diced
2 sticks celery, sliced
vegetable oil
1 tsp ground cumin
1 tsp ground coriander
¼ tsp turmeric
¼ tsp chilli powder, or to taste
1 bunch spinach, leaves chopped

1          Place onion, celery and a splash of oil in large frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

2          Add cumin, coriander, turmeric and chilli and cook, stirring, for 30 seconds or until fragrant. Add spinach, cover and cook, tossing occasionally, for 4-5 minutes longer or until spinach wilts. Season with a grind of salt, if necessary.

So tell me, which vegetables do you use at the end of winter?

Where did the ingredients for this dish come from:
Spinach, onion: Krismaw Gardens – Hastings; JJ’s Organics: Celery – Napier; Chilli powder – Spitfire: Orcona Chillis ‘n Peppers
Hastings; Store Cupboard Ingredients: vegetable oil, cumin,
coriander, turmeric, salt.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Beef Chilli with Spinach & Celery

Beef Chilli with Spinach & Celery

As I have mentioned before, the capsicum season is well and truly over here in Hawke’s Bay with most capsicums available now being imported and very expensive, so I either avoid recipes which use them or look for alternative in-season vegetables.

For this chilli I replace capsicum with celery, then added spinach at the end to make a fabulous one dish winter meal that is packed with vegetables and flavour.

Beef Chilli with Spinach & Celery

Adjust the quantity of chilli powder to suit your taste – it can even be omitted, if you wish.

Serves 4

1 onion, chopped
3 sticks celery, sliced
vegetable oil
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 tsp dried oregano
¼-½ tsp chilli powder or to taste
500g beef mince
400g can crushed tomatoes
2 tbsp tomato paste
sea salt and black pepper
1 bunch spinach, leaves shredded
400g can red kidney beans, rinsed and drained
yoghurt, to serve
grated hard cheese, to serve
smoked paprika, to serve

1              Place onion, celery and a splash of oil in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until vegetables start to soften. Add garlic, cumin,
oregano and chilli and cook, stirring, for 30 seconds or until fragrant.

2              Add mince and cook, stirring to break up, for 5 minutes to brown. Add tomatoes and tomato paste, half fill can with water and swirl to rinse out. Add to pan, bring to simmering and simmer,
stirring occasionally, for 15-20 minutes or until mixture reduces and thickens.

3              Add spinach and beans, cover and cook, for 5 minutes or
until spinach wilts. To serve, ladle chilli into bowls, top with a dollop of yogurt, a scattering of cheese and a sprinkle of paprika.

So tell me, do you use or would you consider using seasonal vegetables in chilli rather than the more traditional capsicum?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, celery, spinach, garlic:
Krismaw Gardens – Hastings; Smoked paprika, chilli powder –
Spitfire:
Orcona Chillis ‘n’ Peppers – Hastings; Yoghurt, cheese: Origin Earth – Havelock North; Store Cupboard Ingredients:
vegetable oil, canned tomatoes, tomato paste, red kidney beans, ground cumin, dried oregano, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

Chilli & Coriander Mince with Pumpkin Wedges

Chilli & Coriander Mince with Pumpkin Wedges

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

 

Fish Baked in Celery, Leek & Fennel Sauce

Fish Baked in Celery, Leek & Fennel SauceCelery adds a wonderful freshness to dishes. Here I sauté it with fennel and leeks then made a creamy white sauce, which I spoon over fish fillets and bake to make a warming and easy winter meal. For a complete meal, serve with a baked potato and a steamed green vegetable or a salad of mixed leaves.

This sauce is so good that you will be thinking of other ways that you can use it. One of the other ways I love to use it, is to add cooked macaroni, then pile into a dish, scatter with grated cheese and
sprinkle with paprika and bake until hot and bubbly – now that’s a classy mac ‘n cheese!

It is also delicious mixed with other vegetables such as potatoes,
kumara or pumpkin and once again topped with cheese and baked to make a main dish featuring vegetables.

Fish Baked in Celery, Leek & Fennel Sauce

I also like to stir chopped parsley through the cooked sauce – however, parsley seems to be a bit scarce in these parts at the moment – none of the local growers seem to have any, so I am just having to make do
without it until reappears.

Serves 4

4 x 150g firm white fish fillets
CELERY, LEEK & FENNEL SAUCE
3-4 sticks celery, diced – about 1 cup
4 baby leeks, sliced
2 baby bulbs fennel, chopped
30g butter
¼ cup flour
2 cups milk
1 lemon
sea salt and black pepper
smoked paprika

1              Preheat oven to 200°C.

2              For the sauce, place celery, leeks, fennel and butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 15 minutes or until vegetables soften.

3              Gradually stir in flour, then constantly stirring, add milk and continue cooking and stirring constantly until sauce boils and
thickens. Add a good squeeze of lemon juice and season to taste with salt and black pepper.

4              Place fish in a baking dish, spoon over sauce, sprinkle with paprika and bake for10-15 minutes or until fish flakes when tested with a fork.

So tell me, how do you think you might use this vegetable and flavour packed sauce?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Fennel, leeks, celery: Krismaw Gardens – Hastings; Milk: Origin Earth – Havelock North; Smoked Paprika: Orcona Chillis ‘n’ Peppers – Hastings; From the garden: lemon; Store Cupboard Ingredients: butter, flour, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using celery you might like to try:

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

Celery, Onion, Pancetta & Tomato Braise

Celery, Onion, Pancetta & Tomato Braise

Celery Risotto

Celery Risotto

 

Beef with Silverbeet and Middle Eastern Spices

Beef with Silverbeet and Middle Eastern SpicesThis wonderfully coloured dish is packed with goodness and flavour. It is also a great way to sneak a few extra vegetables onto the plate – in my case to add legumes to the meal without too much comment. Here, I used chickpeas, but any beans could be used. I used canned, but dried, soaked and cooked, work equally well and are more
economic.

Beef with Silverbeet and Middle Eastern Spices

A big pan of this is a great way to feed a crowd and it is easy enough to add extra vegetables and chickpeas to bulk up, if need be.

Serves 6

2 brown onions, finely chopped
oil of your choice
2 cloves garlic, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp smoked paprika
pinch cayenne pepper or to taste
500g beef mince
1 bunch silverbeet or chard, leaves and stems chopped
2 carrots, diced
2 sticks celery, diced
400g can chopped tomatoes
1 tbsp tomato paste
400g can chickpeas, drained and rinsed
sea salt and freshly ground black pepper

1              Place onions and a good splash of oil in a large frying pan with a lid, cover and cook, stirring occasionally, over a medium heat for 8-10 minutes or until onions are soft and translucent.

2              Add garlic, coriander, cumin, paprika and cayenne pepper and cook, stirring, for 1-2 minutes or until fragrant. Add beef and mix to combine, cook, stirring to break up mince, for 4-5 minutes. Add silverbeet stems, carrots, celery, tomatoes and tomato paste. Bring to simmering, cover and simmer, stirring occasionally, for 30 minutes.

3              Add silverbeet leaves and chickpeas cover, and cook for 5 minutes longer. Season with a good grind of salt and freshly ground black pepper.

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; nions, celery, garlic: Krismaw
Gardens – Hastings; Paprika: Orcona Chilli n’ Peppers – Hastings; Celeriac, parsley: The Chef’s Garden @ Epicurean – Hastings;
Silverbeet: JJ’s Organics – Napier; Store Cupboard Ingredients: oil, ground coriander, ground cumin, cayenne pepper, tomatoes, tomato paste, chickpeas, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other mince recipes you might like to try:

One-Pan Mince & Cabbage

One-Pan Mince & Cabbage

Creamy Mushroom & Bacon Mince

Creamy Mushroom & Bacon Mince

Asian-inspired Mince & Vegetables

Asian-inspired Mince & Vegetables

 

Braised Lamb with Celery & Celeriac

Braised Lamb with Celery & Celeriac

If you are meeting celeriac for the first time you might feel a little
intimated and not know quite where to start with preparing this vegetable. But, once you get to know this wonderful winter
vegetable it will be one of the pleasures of the season.

Celeriac (pronounced sell-air-e-ak) has a delicate celery taste, but is a rather unattractive root vegetable, however, it is a delicious
addition to winter meals. Also known as celery root it is a variety of celery which is cultivated for its root.

Braised Lamb with Celery & Celeriac

As regularly readers know, I love lamb shoulder chops – they give you the wonder flavour of lamb at a fraction of the cost of some other cuts and even better, they are often on special! Slow cooking ensures that the meat is soft and unctuous and the celeriac and celery adds a wonderful flavour.

Serves 4

4 (about 750g) lamb shoulder chops
sea salt and freshly pepper
olive oil
1 onion, sliced
2 medium or 1 large celeriac, chopped
2 sticks celery, cut into 5mm thick pieces
2 garlic cloves, sliced
2 cups chicken or vegetable stock
1 tbsp Dijon mustard
chopped fresh parsley

1              Preheat oven to 180°C. Season lamb with salt. Heat a large ovenproof casserole dish over a medium heat, add a good splash of oil and brown lamb for 4-5 minutes each side. Remove chops and set aside.

2              Add onion to pan, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Add celeriac,
celery and garlic and toss to combine. Add stock, mix to combine and bring to simmering. Place chops on top of vegetables, cover and bake for 1¼-1½ hours or until lamb is tender.

3              Remove lamb from pan, set aside and keep warm. Place pan over a medium heat, stir in mustard and season to taste with a good grind of salt and black pepper. Return lamb to pan and cook, for 4-5 minutes longer to heat through. Serve scattered with parsley.

Where did the ingredients for this dish come from:
Lamb: Mad Butcher – Hastings; Onion, celery, garlic: Krismaw
Gardens – Hastings; Celeriac, parsley: The Chef’s Garden @
Epicurean
– Hastings; Olive oil: The Village Press – Hastings; Store
Cupboard Ingredients:
stock, mustard, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’ Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Get to know celeriac:

Celeriac – Don’t be Put Off by Its Appearance

Celeriac – Don’t be Put Off by Its Appearance

Another recipe using celeriac you might like to try:

Celeriac, Cavolo Nero & Bacon Mash

Celeriac, Cavolo Nero & Bacon Mash

 

Filo-topped Ham & Vegetable Pot Pies

Filo-topped Ham & Vegetable Pot Pies

The deli counter at my supermarket often has ham bones for sale, they are the bones left from the sliced ham in the deli counter and have heaps of meat on them.

I often buy one of these to make pea and ham soup during the winter and it is one of these bones which I have used for these pot pies.

Firstly, I simmered the ham bone in water with a chopped onion, a couple of sticks of chopped celery and a chopped carrot until the meat was falling off the bone. I then removed the bone from the cooking liquid and when it was cool enough to handle removed the meat from the bone, discarding the excess fat and skin. I then pulled the meat into pieces. The cooking liquid also makes a wonderful stock, which unfortunately, on this occasion got discarded – enough said, it can still not be mentioned in our house!

Filo-topped Ham & Vegetable Pot Pies

This is an almost guilt-free way to enjoy a pie! Lovely light filo pastry and the filling is also wonderfully light with the thickening and creaminess coming from grated potato rather than a roux – flour and butter and then added milk.

Serves 4

2 medium leeks, sliced
olive oil
3 medium potatoes, scrubbed and grated
2 medium carrots, sliced
2 sticks celery, sliced
4 cups chicken or vegetable stock
about 500g ham, chopped
a good handful of fresh parsley, chopped
sea salt and freshly ground pepper
4 sheets filo pastry

1              Preheat oven to 200°C

2              Place leeks and a splash of oil in a large saucepan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until leeks are soft and translucent.

3              Add potatoes, carrots and celery and mix to combine. Add stock, bring to the boil and simmer, stirring occasionally, for 15-20 minutes or until mixture reduces and thickens and carrots are
tender.

4              Stir in ham and parsley and cook for 3-4 minutes longer.
Season to taste with a good grind of salt and black pepper. Divide mixture between four 1 cup ramekins. Carefully crumple each filo sheet, place on top of vegetable/ham mixture and brush with a little olive oil. Bake for 15 minutes or until pastry is crispy and
golden.

Where did the ingredients for this dish come from:
Ham bone: Hastings City New World – Hastings; Potatoes, carrots, celery: Krismaw Gardens– Hastings; Leeks, parsley: The Chef’s
Garden @ Epicurean
– Hastings; Store Cupboard Ingredients: stock, salt, black pepper, filo pastry.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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