There are so many children in this country who go hungry to bed or to school. In the same token there is an abundance of food thrown away on daily basis. Whether it’s leftovers from last nights dinner or expired food items we never had the chance to cook. Regardless, below is my take on leftovers. By the way for all of you who have been blessed with an abundance of food consider helping out with this great organization: No Kid Hungry.
This nonprofit organization is helping to eradicate child-hunger from American Schools. Every fifth child goes hungry to school. That’s a terrible fact. Watch the video to learn more about No Kid Hungry.
Remember What Your Grandma Used To Say…
I don’t want to bore you with my leftover food. The point I’m trying to make is leftovers can be used to make yet another good meal. My Grandmother made me eat all my food on the plate. So we never had leftovers. These days’ leftovers are being thrown out in many households. That’s sad, as my Grandmother would have said: “there are children in Africa dying for hunger and we throw out our food”.
She had a point, although I’m not fond of over-eating, just serving the right amount of food the first time. Our kids are growing up with an abundance of luxury. They have cell phones, video games, the fanciest TV’s, cars and food galore. For them it’s absolutely normal and most of them can’t live without their gadgets. We grew up with none of these items and we were happy. This young generation is completely spoiled rotten, if I may say so. Well, I guess we as parents spoiled them in the first place, but how can we not give our kids these luxuries when all their peers have them.
The Bright Sight of Leftovers
I always try to cook something healthy for my family. But sometimes I don’t have the time and I look for an easy way out. Especially Fridays when we come home from a busy week we just want to relax and don’t think too much about cooking. On Thursday I had baked a ziti with beans for my boys and me, but had some leftovers. My wife had broccoli and red beets left from her dinner. She eats mostly vegetables with little meat or fish, but no starch. So the ziti was off limit for her.
However, the point is combining different leftover foods doesn’t have to be difficult. With a little imagination many foods can be assembled and presented in a nice way. I know it’s not restaurant quality, but at least no food is being thrown out. Again, I’m talking about home cooked food that is one day old not 3 or 4 days old. Especially store-bought meals like Chinese food must be discarded after 24 hours latest, simply because we don’t know how long the food has been kept warm or how old the food was at the time of cooking.
Broccoli Beet Salad with Red Wine Vinaigrette
Recipe Type: Salad, Appetizer,
Author: Kraemers Culinary Blog
1 Broccoli, cut in rosettes
3 medium sized red beets
2 tbsp red wine vinegar
1/3 cup olive oil
1/2 tbsp honey
1/2 tbsp chopped parsley
2 tbsp sunflower seeds
1/2 red onion, thinly sliced
Season with salt and pepper
Season broccoli and red beets with salt and pepper and steam for a few minutes. Vegetables should be still slightly crunchy.
Mix vinegar, honey and slowly add oil until all ingredients are incorporated. Add all other ingredients and season with salt and pepper.
Pour vinaigrette over broccoli and beets and let stand for a few minutes before serving.
What do you do with leftovers?
Do you mind eating leftover foods?
What do you think about “No Kids Hungry” Organization?
Have you ever wondered if there is a healthy food that makes you feel good without a lot of calories? A healthy food concoction that you can drink several times a day? Something you would even crave on a daily basis. It is similar to a smoothie or should I say Froothie (that’s my version of a super Food Cocktail). Which I explain in a while.
A smoothie is around for a while and I have always enjoyed them tremendously. I also used to use a juicer on a regular basis until I got tired of throwing all the good pulp away. On the other hand my experience using a blender to “juice” up vegetables and fruit didn’t always worked out, because it wasn’t smooth enough.
However, I found a machine that is able to give you the best of both; a blender and a Juicer. How can this work you might ask. To be honest I don’t really know. I’m talking about the NutriBullet. You might have heard about it. The NutriBullet is a so-called blender of its own class. Actually the inventor of the nutribullet call it the extractor, simply because the blender is so powerful, it does the same job like a juicer only to keep the pulp in the drink. I only have this machine for about 2 weeks now and don’t want to miss it one day. It comes with a complete recipe book so you never run out of ideas.
The Nutribullet makes any type of smoothie in seconds. Best of all it takes not even a minute to clean it. I have about three blenders at home which I hardly use for that only reason that it takes too long to clean and they are not powerful enough to do the job. That said there is one excellent mixer out there, which I think is the king of all mixers: The Vitamix 1782 TurboBlend, 2 Speed. No other blender comes even close in performance except the Nutribullet. I have used the Vitamix on my job for many years, and it never broke once, but it cost easily three times as much as the Nutribullet. In the same token the Vitamix is much bigger, which has the advantage of making two or three smoothies at the same time. The Vitamix is also able to blend hot food like soups and sauces and comes with its own recipe book, too.
Nutribullet Versus The Vitamix – Which is better?
By the way I’m not getting paid to write about either blender, I just like both. However, I placed a link for you to take a look at both machines so you can look up the details. In the event you decide to buy the Nutri Bullet or the Vitamix through one of my links I would earn a tiny commission, which would make me happy and you even happier. I promise 🙂 If you have any previous experience with either one I would love to hear your opinion.
The recipe for this super food cocktail is one that I have used for many months now, but can really enjoy it since I have the Nutri-bullet. Of course you can make this healthy cocktail in any blender, you might just have some small bits and pieces in it.
Enjoy Your Food and Eat Slowly…
There is one fundamental reason this super food cocktail has so many health benefits for us. Because it is food that was made drinkable, so we don’t need much chewing. We humans don’t like to chew. (It’s a fact for most of us) We are always in a hurry. Although there is a reason why we should chew thoroughly – and that is a better digestion with better nutrition absorption. This super food cocktail enables a perfect digestion and since you have a variety of fruit, vegetables and grains you’ll receive a super dose of vitamins, minerals and omega 3 fats.
I make a drink like this every morning for my family. Actually I prepare it the night before. I put all ingredients in the blender cup, cover it and in the morning I just blend it. It’s surprisingly luscious, delightful as it is addicting.
For those of us who have allergies to grains, soy or lactose I recommend to just leave these ingredients out and replace them with other fruit and vegetables.
A Super Food Cocktail #HealthyFridays
Recipe Type: Breakfast, Lunch, Dinner, Snacks,
Author: Kraemers Culinary Blog
1/2 tbsp sunflower seeds
1/2 tbsp pumpkin seeds
1 organic apple, quartered and seeded
1 small banana
1 organic carrot
1 cup of organic baby spinach, kale & red Swiss chard
1/2 cup organic blueberries
1/2 cup of organic raspberries
5 pieces of asparagus
1 tbsp flax meal
1/3 cup coconut water
1/3 cup vanilla soy milk
All seeds must first be milled.
Than add all other ingredients and blend until smooth. Enjoy
For all non vegetarian you can add 1/3 cup of organic vanilla yogurt to this super food cocktail. However, I guess tofu would work great too just to add more protein to the shake. The organic baby greens like spinach, kale and Swiss chard are offered in some supermarkets. Some call it the super greens. If you can’t find this mixture of lettuces than baby spinach is just fine.
I would love to hear your opinion?
Do you own a Nutribullet or Vitamix? Do you like it?
Do you have your own “super food cocktail” recipe? Tell me about it?
Welcome to my first #HealthyFriday post. As you probably have realized I’m gearing up my blog towards natural healthy foods and recipes with emphasis on organic ingredients. In short it’s all about the whole foods experience. Don’t get me wrong I do enjoy other foods like desserts and cakes, which I will still post here and there. However, the trend to healthy foods is the only way (in my opinion) to stay sane and healthy in this hectic technology driven world. We are surrounded by heavily processed foods, that are not healthy at all. In my upcoming posts I will get more into the myth or truth about processed foods, GMO’s versus organic foods and simple ways to eat healthy. In this sense I hope you enjoy my #HealthyFriday post about my Power Sandwich.
Since this post is part about eggs I included a short kitchen story about flying eggs. Yes you heard right – flying eggs. Enjoy
No such thing as flying eggs…
It was a busy day for lunch at this fine French restaurant, where I was the apprentice chef in my fourth month. The sound of pots and pants being cooked and stirred in is something I can’t live without; it’s like music to me. Regardless – to get to the point – one of the cooks ran out of eggs so the chef asks me to bring up a tray. It was very hectic and the chef was feeling antsy. You know Chef Gordon Ramsey and how rough he can be to his team. Well Chef Gordon Ramsay was a lamb compared to my boss. (That said I admire Gordon Ramsay as he is an excellent chef)
I run down the staircase, picked up my tray of 30 eggs and run back upstairs only to miss the last step….! Up to this day I wonder why I stumbled over that last step. I made a big leap head first. No – I should really say – eggs first. Imagine a machine gun firing eggs. Yes, that’s how it looked like. 30 eggs in 1 second flying through the kitchen. Luckily I didn’t hit anyone, although one of the eggs missed the chef by an inch. You know the facial expression of Arnold Schwarzenegger’s Terminator, yes that’s the kind of look I got from the chef. He came towards me with a look that could kill and I thought: “that’s it I’m fired”. I had just finished my probation period of my two and a half-year apprentice ship although I just graduated from 2 years of culinary school. So I wasn’t a newbie, however – but as you can imagine I was in a precarious situation.
He started to yell at me, you know the same way Gordon Ramsey humiliates the chefs on TV. Yep, the same treatment I got only that his head turned red ( like a lobster), which I clearly remember as it was yesterday. However to make a long story short he send all cooks and dishwashers home right after the service. Usually the cooks and dishwashers do their part to clean their stations. This night the kitchen belonged to me with all its dirty pots and tables. I don’t remember what time I finished cleaning the entire kitchen, but it was well after 3 in the morning. Flying eggs are (not so beautiful) memories of mine…
Mama’s Egg Spinach Power Sandwich
This egg-spinach-toast reminds me of my youth. Whenever my mom didn’t have much time to cook she would make this dish, because it is so easy to prepare. However, she would also make it with boiled potatoes instead of the bread. Which is great, you just mash-up everything and it taste good – that said – if you like soft-boiled eggs and spinach. For this recipe I used a slice of bread because it is easy and saves time. The vitamins, minerals, antioxidants, fibers and flavonoids make this dish a true power sandwich with great health benefits.
Eggs Are Much Better Than Previously Thought
Yes they do have a lot of cholesterol, but the health benefits far out weigh the risks. Eggs are full of B vitamins and offer the best protein available. They have anti inflammatory properties which relieves stress. (Thinking of work)
Studies have shown when eggs are part of a daily breakfast regiment, fewer calories are being eaten later in the day.
Eggs are good for your heart and your head, because of the high amounts of B Vitamins. Also the cholesterol in eggs does not raise your own cholesterol level as studies have shown over the past 15 years. Obviously if your cholesterol levels are through the roof you’d better stay away from eggs.
Further studies have shown that eggs from cage free chickens are of better quality. They have more vitamins and omega fats due to the fact that those chickens live (almost) stress free.
Even Popeye Knew the Power of Spinach
Spinach is just as powerful as the egg. Spinach keeps your blood sugar low, your eyes sharp (not really sharp but healthy). It can help to bring down blood pressure. It’s good for your bones due to the Vitamin K, since this vitamin helps with the absorption of calcium.
Studies have shown that when women took high Calcium supplements (over 1000 milligrams) – even with the combination of Vitamin D – the risk of developing kidney stones was 17% higher than those who got their calcium from natural sources like green leafy vegetables. In fact no kidney stones have been detected in women who got their entire calcium supply from natural products such as milk, soy and vegetables.
The high amount of Vitamin A is good for your skin. Did I mention the vitamin C and E and lots of minerals equals a vitamin pill, just much fresher, unprocessed and perfectly natural.
Though there is one negative aspect of spinach; the pesticides it has been treated with. One can avoid the pesticides when buying organic.
Tomatoes are Healthier When Cooked
Yes, it’s hard to belief. However, when tomatoes are cooked lycopene is produced, which is the powerful antioxidant that battles prostate cancer. Tomatoes are full of vitamins, folic acid and have anti inflammatory properties. Recent studies have shown that tomatoes might reduce the risk of certain other cancers such as ovarian, throat, colon just to name a few.
When buying tomatoes look for a bright red color which are soft to the touch, not too hard and not too soft. Conventional grown tomatoes tend to be treated with pesticides. So look for organically cultivated tomatoes at your farmers market or the organic section of your supermarket. A 10 year study conducted by the University of California concluded that organically grown tomatoes have more vitamins and flavonoids than conventional grown tomatoes. And did I mention not to keep your tomatoes in the refrigerator. Keep them in bowl in a rather dark corner in your kitchen. Cover unripe tomatoes with a napkin or towel to keep them away from light. They will be ripe in a day or two.
A Bread Worth for a Power Sandwich
I’m talking about an organic whole grain bread. You can see the recipe by following this link: organic multi grain bread. I love bread despite all the hype that too much processed food is not good. That’s why I like to bake my own. Most breads these days are full of additives and preservatives. Once you check this recipe you know why I call it a power bread. It got everything from cocoa, cinnamon, flax meal, oats, sunflower seeds, pumpkin seeds and walnuts.
In short by eating this easy to make power sandwich you can drop the vitamin pill, because this meal provides all the nutrients our body needs and more.
Egg Spinach Power Sandwich
Recipe Type: Sandwich
Cuisine: American, Natural, Organic, Whole Foods,
Author: Kraemers Culinary Blog
4 slices of organic whole grain bread
8 slices of ripe organic tomatoes
1.5 lb organic spinach
8 slices of cheddar cheese,
1/4 stick of butter or margarine
2 cloves of garlic, minced
1 onion, finely chopped
Salt and pepper
Boil eggs to your liking.
Shock in ice-cold water for about a minute, set aside. See notes for more info on boiling eggs.
Grill or sauté tomatoes for 30-45 seconds on each side on high heat. Keep nearby.
Peel eggs in a way they don’t break. Keep warm
While the spinach is cooking – place 4 slices of bread in a toaster.
In a large pan melt butter over medium heat.
Add onions and sauté until translucent.
Now add the garlic.
Just before the garlic takes on color add the spinach.
Season with salt and pepper
Assemble all ingredients on top of toast and enjoy.
I use cold water to cook the eggs, once the water starts to boil I cook them for 4 minutes. That’s when the egg-yolk is soft inside. Cook it 1 or 2 minutes longer and the egg-yolks are not liquid anymore, but still semi liquid. For hard-boiled eggs cook them for 10 minutes.
Eating healthy is easier said than done. Almost every day I think about to diversify my diet, yet I hardly do something about it. My problem is; I love the good old wholesome bread with lots of grains and fibers. Although there is nothing wrong with that I just have to eat more veggies and fruits. With a busy job all that goes up into smoke and by the end of the day all I have eaten was my breakfast and a lousy snack. Does that sound familiar or am I the only one struggling to eat better?
A Bowl of Oatmeal Everyday
Well my New Year’s resolution is among a few other things to eat healthier. Foods like a bowl of oatmeal with blueberries, grilled fish, salads and more fruits are on the agenda. Yeah-yeah it’s all talk – talk – talk. I‘ll be a better eater next year?! All these damn resolutions, serious! If I want to eat better I’ll better start right now. What do I need a New Year’s resolution for – there are for procrastinators. So here is bowl of oatmeal with blueberries. I started to eat healthier just a few moments ago and it’s up to me to keep it up!
A Chef’s Weakness – The Diet
It sounds paradox, but many chefs have at one point in their life struggled to eat a wholesome diet. One would think chefs have everything at their disposal. While that is certainly right it is common for chefs not to eat all day. Yes, chefs taste their wonderful creations, yet what is a teaspoon of food here and there. It’s a teaser nothing else.
Of my twenty odd years as being a chef I have always enjoyed cooking. Believe it or not there was a time in my life where I couldn’t eat all day while cooking in the kitchen. This is a well-known problem among chefs. We stay in the kitchen all day tasting and smelling food, to the point that our appetite is completely turned off. I’m not telling you a story just check anyone who works in a kitchen, they will attest to that.
Worse is – when I came out of the kitchen – I got hungry, really hungry. And you wouldn’t guess what I was craving for: Junk food, salty, greasy unhealthy food. Which is a shame, because I was right at the source. Fruits, vegetables, steaks, fish and my favorite bowl of oatmeal with blueberries was always at my fingertips. One day I became very ill and that’s when I changed my diet. Now I’ll eat on time every time. Although sometimes I’ll catch myself craving for junk food but that passes after a few minutes.
So, as for my part I’ll forget about all these healthy New Years resolutions and start to eat healthier now, this moment and then – keep it up! Cheers to healthy eating!! Happy New Year!
What are your New Years resolutions?
Have you had any problems eating healthy and what did you do to change that?
Except blueberries cook all ingredients in a stainless steel pot for about 5 minutes on medium heat.
I usually add blueberries towards the end so they get a little warmed up in the oatmeal.
Decorate with apple slices and tangerine.
Once the oatmeal is cooked and served in a bowl I like to pour a bit of cold soy milk on top. [br] The reason my bowl of oatmeal is so messy is that I used frozen blueberries and poured the leftover juice over it. Deliciously healthy!
It has been 15 days since Hurricane Sandy hit and left us with no power, water or heat. I would like to apologize for not posting lately, but it was just impossible for me to get power.
I have to admit I have seen better days. Sandy flexed her muscles and showed us that Mother Nature is still in charge. No one really wanted to believe that this storm would hit this community so bad. In the end it was a 15 foot coastal flood wave which basically rolled over our sea town. It didn’t end there; the 36 hour tropical storm that followed the flood, blasted with 95 miles per hour winds and finished the disaster for what is now known as the worst storm New York has ever seen.
What Bragging Rights and Hurricanes Have in Common?
Seeing disasters like this on TV is one thing experience it first hand is nerve reckoned. I thank god my family and neighbors are fine. Some neighbors, who actually laughed at me for evacuating to higher grounds, lost their cars and almost their life. Of course anyone stays behind has bragging rights, but for what cause? Houses burned down and fire departments couldn’t help since the roads were flooded with over 4 feet of water. Bragging rights?! – No thank you. The hardest part, after returning to the house, was the cleanup progress. It felt like there is no end in side. Even worse seeing the all so dear memories such as childhood pictures floating away is heart ranching.
Hey, life goes on, but why should I burden you with my worries. Everyone got their own problems so I don’t want to add to those. However there is a good side to this. Communities come together and help each other. We all got a little closer – the nice and not so nice neighbors. Differences were put aside and friendships were made or refreshed. And the moral of bragging rights and hurricanes are: Both can have dangerous consequences.
In my next post you’ll find out how we made out without power, heat and water and how wood stove cooking and candle light dinners made our day a little sweeter.
Coconut Rice Pudding with Warm Dark Cherries
Here is a little teaser we cooked on the wood stove. It’s a very simple coconut rice pudding which I served with warm dark cherries. You can serve it with any fruit you like, I find rice pudding taste just great with saucy fruits.
Coconut Rice Pudding with warm cherries is one of my favorite childhood dishes. It’s not every ones taste because it’s sweet, but to me it’s very satisfying. My Mom cooked this dish at least ones a week and all of us were fighting for the leftovers.
Coconut Rice Pudding with Dark Warm Cherries
Recipe Type: Dessert
Author: Kraemers Culinary Blog
Coconut Rice Pudding
1 cup Arborio or short grain rice
4.5 cups vanilla soy milk
0.5 heavy cream
0.5 cup sugar
1 tsp cinnamon and more for sprinkling on top
1 tsp vanilla
1 fl oz Orange liquor
0.3 cup coconut flakes
Pinch of salt
2 cup dark sour cherries
1.5 cup juice from cherries
1 tbsp cherry liquor or Orange liquor
1 tbsp cornstarch
Coconut Rice Pudding
In a heavy bottom pot bring all ingredients to a simmer and stir frequently with a wooden spoon. Cook until rice is soft and most of the milk is absorbed.
Warm Dark Cherries
Bring cherry juice and liquor to a boil. Add cornstarch and Stir. Add only so much cornstarch until juice is lightly thickened. Pour cherries in to juice and serve over coconut rice pudding.
It is important to use short grain rice or Arborio rice, since this rice is ideal to absorb the milk. It also becomes softer and taste just better than long grain rice.
For the fruit you can use what ever you like, whether it’s can fruit or fresh. Everyone has their favorite. I also like to use fruit cocktail or orange mandarins over the rice. Don’t forget to sprinkle the dish with cinnamon.
I like my rice pudding to be more on the liquid side. Because I like to munch on it all day – it will set and will become more pudding like.
During my trip through Germany I had the pleasure of eating all my favorite foods again. I don’t know if it’s just me, but I always have a field trip when I visit my homeland. I guess it’s with everyone else the same, too. Visiting my family made it even better, since everyone wanted to cook for me. (Lucky me) From vanilla rice pudding, Salmon baked in foil to Matjes with Bratkartoffeln (sautéed potatoes) and not to forget – plum cake with whipped cream – I was the lucky son. And my mother was the happiest of all of them. Since she get to see me only every 2 or 3 years it’s kind of tough for her and my dad. Nonetheless, in the first week we visited the Oktoberfest Kirmes. That fair was a lot of fun and you can see this post by following the link.
Matjes with Dill Sour Cream & Bratkartoffeln
A New Culinary Trend
However what I really wanted to do in my hometown was to eat true German cuisine. Guess what, these type of restaurants are slowly dying out and being replaced by American or Italian themed chain restaurants. It’s kind of sad, but what can I do? So I cooked my own German food, as simple as this. The old rustic pub with well-known German cuisine is hard to find in its own country. Because young generations are being influenced by guess what? By American food culture. I’m not saying I don’t like American food culture, it’s just new to me to see that kind of change in Germany. To be quite honest I think American food trends are the most versatile and amazing ones in the world since we have the most cultures living and eating together. I guess that’s what happening in Germany, too.
Matjes or Herring?
In this post I featured matjes filets and I can truly say it’s one of my favorite German recipes. The difference between matjes and herring is; the first is the younger and more delicate fish that has not yet spammed. Herring is the older fish, but just as tasty. Both are very popular in Germany as they are here in the USA. Although they are fished mainly around May they are eaten all year round. Matjes or herring are preserved in a number of different ways, ranging from pickled, baked to smoked. Matjes is also called soused herring, which comes from the Netherlands and is brinned in a mild vinegar solution. The famous roll mops is a rolled up herring and pickled in an oil, vinegar, onion brine. It’s the right food before or after a beer (s).
Matjes with Dill Sour Cream
How to make Bratkartoffeln (Sauteed Potatoes)
The matjes recipe below is featured with Bratkartoffeln, which are sautéed potatoes. Bratkartoffeln are very famous in Germany and very often served at any time of the day. If you don’t like your matjes with Bratkartoffeln (sautéed potatoes) it can be served with a variety of potato dishes. However, the most famous potato side dish is the boiled potato with parsley & butter. Matjes can also be served with bread.
Bratkartoffeln (Sauteed potatoes)
Many cooks “dump” their potatoes in a fryer. That’s the easy way out. However, sautéed potatoes will always taste better. So take the time and saute them. See recipe for instructions
Matjes salad with bratkartoffeln (herring stip)
Matjes with Dill Sourcream & Bratkartoffeln
Recipe Type: entrée, Seafood, Salad
Author: Kraemer’s Culinary Blog
8 Matjes / herring filets, cut in 1 inch pieces
1 red onion, finely sliced in half rings
1 large Granny Smith Apple, chopped
1 cup chopped dill pickles
1 tbsp finely chopped dill
1 tbsp finely chopped chives
1 cup yogurt
1 cup sour cream
0.5 cup mayonnaise
2-3 tbsp brine from the dill pickles
1 tsp horseradish
8-10 potatoes, boiled with skin on
1 onion, chopped
0.5 cup vegetable oil (such as peanut oil for frying)
2 tbsp chopped parsley
Mix yogurt, sour cream, mayonnaise, horseradish and the brine.
Add all other ingredients and let marinate for an hour.
Peel potatoes ones they are cooled out. Quarter each potato and cut into 1/2 inch pieces. If potatoes are small cut them in half.
In a large frying pan heat oil on high heat.
When oil is just before its smoke point add the potatoes.
Do not overfill the pan or potatoes will not brown and stick to pan. Stir potatoes every once in a while.
When potatoes begin to brown add onions. Do not burn onions.
Potatoes are ready when all sides have a golden color.
Potatoes need to be stirred frequently after they start to take on color. Avoid burning.
Add chopped parsley at the end.
Serve immediately with matjes salad.
Tip: It is very important that the oil is very hot to sauté the potatoes, otherwise the potatoes will stick to the pan.
It is essential that the potatoes are boiled with the skin on before being sautéed.
That in turn will seal in the flavor as well as the starch for density.
Use an oil that can take a lot of heat and your potatoes will taste better. I prefer peanut butter oil, which is great for high temperatures, doesn’t over power the food, yet actually compliments it.
What are your thoughts on this?
Have you had matjes yet?
Did you know Bratkartoffeln is an art in Germany? Let me know if you had your experience with them?
What’s your Favorite German dish?
What’s happening when you visit your homeland? Do you enjoy it?
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