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The Low Carb 
Luxury Newsletter: Volume II / Number 22: November 16, 2001
Issue Date:
November 16, 2001

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In this issue:
  1. Welcome
  2. Lora's Column"Thanksgiving Turkey Leftover Recipes"
  3. Recipes!"Thanksgiving and Fall Recipes Continued"
  4. Richard's Corner"Giving Thanks: My List"
  5. Letters"Stress Reduction"
In our last issue we promised you a continuation of our Thanksgiving
recipes, and of course, help you out with what to do with all those (great) leftovers!

One quick note about Thanksgiving dietary decisions. Most of our recipes assume you'll be staying low-carb (some at least lowER carb). But if you know you'll be taking a FEW liberties that day (a few bites of mashed potatoes, some of your aunt's cornbread dressing, even an ear of corn...), just please try your best to stay SUGAR FREE. Sugar can do you a lot of damage in even one day's indulgence. And by keeping as many dishes as possible low carb, you'll have a few to spare on some fresh fruit, warm bread, or a little rice.

So let's get right to it, and again, have a great Low Carb Thanksgiving!! This issue contains FOURTEEN great recipes. And more will be coming next issue for all that Holiday entertaining that comes with each December!

REMINDER:
For planning tips, scheduling and survival philosophy, our Thanksgiving Guide is now online at the site.

On with the newsletter!
___________________________________
lora's 
column

     "Thanksgiving Turkey Leftover Recipes"

I like being a guest at someone else's Thanksgiving feast, but without leftovers, it's just not the same afterwards. I love having a several-day supply of cooked turkey, and the bones for making soup.

There are those among us who love the leftovers even more than the big meal, which can be an overwhelming spread. Thanksgiving leftovers allow you to pick and choose, nibbling here and there from your favorite dishes. And when you're done picking at your favorites, here are some recipes to help you eat — and love — the remaining turkey.

Best of all, you can prepare main dishes from the leftovers and freeze them in meal-sized portions for a stockpile of ready on-hand meals! This can be ever-so-handy during those Christmas shopping days that start the second Thanksgiving is over!

First, a few quick safety tips for Holiday Leftovers:
  • Chill leftover turkey right away. Place in small containers or packages for quick cooling.
  • Leftover turkey can be refrigerated for 3 – 4 days. Leftover stuffing and gravy should be used within 2 days. (Remember, bread-based stuffing made with low-carb breads usually have no preservatives!)
  • You can freeze the leftover meat, wrapped tightly, for one month. Gravy and stuffing can also be frozen for one month.
  • To freeze for longer periods, use the turkey in casseroles, soups or other prepared dishes that freeze well. Then you will have prepared meals in the freezer for those busy days.
And now our favorite leftover turkey recipes!



Almond-Turkey Bake

  • 4 oz shredded Cheddar
  • 1 Tablespoon flour
  • 1 cup slivered almonds, toasted
  • 3 cups cooked chopped turkey
  • 1 1/2 cups celery slices
  • 1 Tablespoon lemon juice
  • 1 cup mayonnaise
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper
  • 1 low carb pie crust (see below)

Toss cheese in flour. Combine 3/4 cup cheese, 1/2 cup almonds, and remaining ingredients (except pie crust); mix well.

Fill crust with turkey mixture. Top with remaining cheese and almonds. Bake at 400°F for 30-35 minutes.

Makes 5 servings — 4 carbs per serving not counting crust (adjust carbs depending on which crust you use.)

For a low carb pie crust recipe, try this for a conventional type crust, OR:
For a lower carb nut crust, make the following:
  • 1/2 cup almond flour
  • 1/4 cup macadamia nut flour
  • 1/4 cup pecan meal
  • 5 Tablespoons butter
Melt butter in a small bowl. Add ground nuts and blend well. Press firmly into bottom and up sides of 8 or 9 inch pie plate.



Turkey Salad with Peach Dressing

  • 1 1/2 Tablespoons olive oil
  • 1/3 cup chopped walnuts
  • 8 cups romaine lettuce, torn
  • 1 red bell pepper
      (Roasted, peeled, finely diced)
  • 1 1/2 cup turkey, diced
  • 1/2 cup swiss cheese, cubed
  • 1 large peach, diced
  • salt and pepper to taste
Dressing:
  • 3 Tablespoon raspberry vinegar
  • 1 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon tarragon
  • 1/3 cup olive oil
Heat oil in a small skillet. Add walnuts and cook over medium heat until toasted, 6 to 8 minutes. Set aside to cool.

Mix lettuce, red pepper, turkey, cheese and peach in a large bowl. Toss with dressing and salt and pepper to taste.

For Dressing:

Whisk together the vinegar, mustard and tarragon. Add oil and mix well.

Serves 8 — 4.6 carbs per serving.



Turkey Broccoli Casserole

  • 1 1/4 lb Broccoli Cooked and drained
    (or 2 10-oz Packages)
  • 5 cups Cooked Turkey, coarsely diced


  • 2 Tablespoons Butter
  • 2 Tablespoons Full-Fat Soy Flour
  • 1/2 cup Heavy Cream
  • 1/2 cup cold water
  • Salt to taste
  • 2 large egg yolks
  • Dash of White Pepper
  • 1/2 cup Mayonnaise
  • 1 teaspoon Lemon juice
  • 1 cup Cheddar cheese, grated
  • 1/2 cup slivered or thinly sliced almonds, toasted
Layer broccoli on bottom of greased 9x13" baking dish. Layer turkey over broccoli. Set aside.

Preheat oven to 350°F.

Make white sauce — Melt butter in a heavy saucepan over low heat. With a wire whisk, stir in soy flour, and cook a few minutes until thoroughly blended. Combine cream and water and add slowly to the butter-flour mixture, stirring constantly with the wire whisk. Add salt and pepper to taste. Heat to scalding, then beat in egg yolks, 1 at a time. Do not allow mixture to boil.

Combine mayonnaise and lemon juice with white sauce and pour over turkey and broccoli. Sprinkle with cheese.

Bake at 350°F for 35-40 minutes. (In last 10 minutes, top with almonds.)

Serves 8 — 3.8 carbs per serving.



Turkey Skillet Ratatouille

  • 1 Eggplant, small/pared
  • 1 Zucchini, small, diced
  • 1 small Onion, halved/thinly sliced
  • 1 Garlic clove, minced
  • 2 cups Tomatoes, broken/w juice
  • Salt & pepper to taste
  • 1 1/2 teaspoons Oregano
  • 3 cups Cooked Turkey, cubed
  • 4 Tablespoons light olive oil
Heat olive oil in skillet.

Combine eggplant, zucchini, onion, garlic, tomatoes, salt, pepper and oregano. Cover and simmer 10 minutes, stirring frequently, until vegetables are tender-crisp. Stir in cubed turkey.

Cook and stir uncovered until nearly all the liquid is evaporated (about 3 to 4 minutes).

Serves 4 — 6 carbs per serving.


Turkey with Field Mushrooms, Brandy, and Cream

  • 6 to 8 dried shiitake mushrooms plus 3 dried morels or a handful of fresh mushrooms (morels, shiitake, chanterelle), cleaned, trimmed
  • 1 onion, chopped, or 5 shallots, chopped
  • 1 Tablespoon butter
  • 1 garlic clove, chopped
  • 1 Tablespoon brandy
  • 1 cup turkey broth
  • 3 cups roast turkey, cut into bite-size chunks
  • Salt and pepper
  • Nutmeg
  • Thyme
  • Lemon juice
  • 1 cup crème fraiche
    (or 1/2 cup sour cream + 1/2 cup heavy cream)
If using dried mushrooms, soak them in boiling water for 15 minutes, or until soft; drain and trim off stems. Leave small mushrooms whole, cut larger ones in quarters, if desired.

Lightly sauté onion or shallots in butter until softened. Add garlic and mushrooms. Cook until softened, then add brandy; let sizzle and evaporate (keeping your face away from any flames that flare up). Add turkey broth and boil over high heat until broth is reduced to about 1/4 cup.

Add turkey and warm through. Season to taste with salt, pepper, nutmeg and thyme.

Just before serving, add several drops of lemon juice, then stir in crème fraiche and gently warm through.

Serves 4 — 7.9 carbs per serving.


Turkey-Stuffing Soup

Did you work real hard making a great low-carb stuffing and gravy and now you want a way to use the leftovers? Here's a great idea!
  • 1 Roasted turkey carcass
    (broken into pieces)
  • 2 quarts Cold water
  • 2 Carrots; thickly sliced
  • 3 Celery stalks with leaves, sliced
  • 1 small white Onion, chopped
  • 1/2 cup Chopped parsley
  • 1 Bay leaf
  • 1 teaspoon Dried thyme, crumbled
  • 2 1/2 cups leftover low-carb turkey stuffing
  • 2 cups leftover Turkey gravy
  • Salt
Combine turkey carcass, water, carrots, celery, onion, parsley, bay leaf, thyme, stuffing, gravy and salt in soup pot. Place over medium heat and bring to boil, then reduce heat to simmer. Stir and break up all clumps of stuffing. Simmer, covered, about 1 1/2 hours.

Remove carcass, saving any meat that can be stripped, and add up to 1 1/2 cups of water if necessary to replace evaporation. Adjust salt to taste.

Let simmer 10 more minutes. Be sure to remove the bay leaf before serving.

Makes 12 servings — averages about 5 carbs per serving, but it depends on what low carb stuffing you use.


Turkey Frittata

  • 1 Tablespoon light olive oil
  • 1/2 onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 cup chopped cooked cauliflower
  • 1 cup leftover cooked chopped or diced turkey
  • 6 eggs, lightly beaten
  • 1/2 cup heavy cream
  • Salt and pepper
  • 2 tablespoons chopped parsley, basil or cilantro
  • 1/2 cup grated Monterey jack or mozzarella cheese
Heat oil in a large non-stick skillet over medium high heat. Add onion and bell pepper and cook for 3 minutes. Stir in chopped cooked cauliflower and cook until golden brown. Add diced turkey and toss to coat.

In a mixing bowl beat together the eggs and cream and season with salt and pepper. Pour egg mixture into skillet and stir in chopped herbs. Top with grated cheese and brown under broiler for about 2-3 minutes until the frittata puffs.

Serves 4 — 2.8 carbs per serving.





       Lora
___________________________________


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recipes

Thanksgiving and Fall Recipes Continued!

Thanksgiving dinner is one of the few meals where you want every dish on the table to be a star, from the ruby-colored cranberry sauce (see our last issue) to the Pineapple Nut Muffins. People remember interesting and delicious side dishes long after they've forgotten any unfortunate year when your turkey was too dry. "Wow, are you going to make that wonderful Green Bean Mushroom Casserole this year?" they ask, eyes gleaming. Read on...

Green Bean and Wild Mushroom Casserole

  • 1 cup chicken broth
  • 1 cup canned lite coconut milk
  • 1 cup heavy cream
  • Bay leaf
  • 4 tablespoons unsalted butter
  • 1/4 cup oat flour
  • 1/4 teaspoon Dijon mustard
  • Freshly grated nutmeg
  • Salt and pepper
  • 1 cup grated White Cheddar or Mozzarella cheese
  • 1 1/2 cups chopped green beans
    (cut in 2-inch pieces, blanched)
  • 3 cups sliced assorted wild mushrooms
    (such as portobello, shiitake or cremini)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup slivered toasted almonds or toasted broken pecans
Make sauce: In a saucepan scald chicken broth, coconut milk, and heavy cream with bay leaf. In another saucepan, melt butter over medium heat. Add oat flour and cook, whisking constantly, 2 minutes.

Remove bay leaf from cream mixture and slowly pour into butter-flour mixture, whisking constantly. Season to taste with mustard, nutmeg, salt and pepper. Cook, stirring occasionally, until lightly thickened — about 5 minutes. Remove from heat and add Cheddar or Mozzarella cheese, stirring until melted and smooth.

Heat oven to 350°F. Fold green beans and mushrooms into sauce, then transfer to a buttered casserole. Sprinkle top with Parmesan and toasted nuts.

Bake 50 minutes, or until casserole is bubbly and topping is lightly browned.

Serves 8 — 5.5 carbs per serving.



Baked Miniature Pumpkins

Individual baked pumpkins are so very festive and decorative. Make one for every guest — both creative and tasty. The following recipe is for ONE serving. Make as many as there are guests. ;)
  • 1 tiny mini-pumpkin
  • 1 teaspoon molasses
  • 2 Tablespoons butter
  • 2 teaspoons ground cinnamon
  • 1 teaspoons Splenda

Preheat oven to 350°F.

Cut off the top of the pumpkin and scrape out all the seeds.

In small microwave bowl, melt butter till soft (but not liquid) and mix with molasses. Pour inside pumpkin and allow it to coat bottom and a little up the sides.

Sprinkle with ground cinnamon and Splenda. Put the pumpkin lid back on and place pumpkin in a baking pan with a little water in the bottom.

Bake at 350°F for about 30 minutes or until tender. These can also be baked in the microwave on high for about 10 to 15 minutes.

Depending on size of pumpkin, carbs are approximately 8 grams per serving.



Pineapple Nut Muffins

  • 2/3 cup oil
  • 1/2 cup DaVinci Sugar Free Vanilla Syrup
  • 1/3 cup heavy whipping cream
  • 3 eggs, beaten
  • 1 cup Splenda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pineapple extract
  • 1 1/4 cup vanilla whey protein powder
  • 2 Tablespoons oat flour
  • 2 Tablespoons vital wheat gluten flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 Tablespoons Keto Pineapple Fruit Spread
  • 1/4 cup chopped walnuts
Preheat oven to 350°F.

Combine oil, Vanilla Syrup, whipping cream, vanilla and pineapple extracts, eggs and Splenda. Mix well. Add Keto Pineapple Fruit Spread and mix again.

In separate bowl, mix vanilla whey protein powder, oat flour, vital wheat gluten, baking powder, and salt. Mix a little at a time into wet ingredients until all ingredients are well blended.

Stir nuts into batter. Pour into greased muffin tins (or use non-stick muffin liners.) Bake at 350°F for 10-15 minutes, keeping an eye on them so as not to over-bake. Cool at least 5 minutes before removing from pan or liners.

Makes 12 muffins — 4 carbs per muffin.



Delicious Mushroom Soup

This is commonly made in a wok but you can use a stock pot, whichever you have available. Serve hot as a precursor to a warm, hearty meal.
  • 2 Tablespoons olive or peanut oil
  • 4 cups fresh sliced mushrooms
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup chopped raw cauliflower
  • 3 Tablespoons soy sauce
  • salt and pepper to taste
Heat oil in a wok over medium heat, and sauté mushrooms, onion, and celery in the oil for 10 minutes.

Add chicken stock, cream, finely chopped raw cauliflower, and soy sauce. Bring to a boil, and simmer for at least an hour. Take mushrooms, onion, celery, and cauliflower out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.

Serves 8 — 3 carbs per serving.



And of course, we'd be remiss if we didn't include just one more Pumpkin dessert
(see more in our previous issue and in our recipe section.

Microwave Pumpkin Cheesecake

Crust:
  • 1/4 cup butter
  • 1 cup ground almonds or pecans (or mix of each)
  • 2 Tablespoons Splenda
Filling:
  • 2 packages (8-oz) cream cheese
  • 1 cup canned pumpkin
  • 4 eggs
  • 1 cup Splenda
  • 1 teaspoon imitation brandy extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
Topping:
  • 1/2 cup sour cream
  • 2 Tablespoons Splenda
  • 1/4 teaspoon imitation brandy extract
In a 9" round baking dish, microwave butter at High for 1 1/4 to 1 1/2 min, or until melted. Stir in ground almonds and Splenda. Mix well. Press Mixture firmly against bottom of dish. Microwave at High for 1 1/2 to 2 min. or until set rotating dish once. Set aside.

In 8-cup measure, microwave cream cheese at 50% for 2 1/4 to 4 minutes. Add remaining filling ingredients. Beat at medium speed of electric mixture until well blended. Microwave at High for 4 to 5 minutes or until mixture is very hot and starts to set, beating with whisk every 2 min.

Pour filling over prepared crust. Place dish on saucer in microwave oven. Microwave at 50% for 7 to 15 min. or until center is almost set. Rotate dish twice if your microwave doesn't automatically rotate. (Filling becomes firm as it cools.) Chill 1 hour.

In a small mixing bowl, combine topping ingredients. Stir until smooth. Spread topping over cheesecake. Refrigerate at least 8 hours or overnight.

Serves 12 — 5.8 carbs per serving.


___________________________________


Low Carb Connoisseur

Happy Thanksgiving from Low Carb Connoisseur!      


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Visit our new Low Carb Bakery for delicious Robbin's Nest Pumpkin Cake Rolls. Irene's Low Carb sliced Bread makes fabulous low carb homemade stuffing!

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richard's 

corner

Giving Thanks

Last week, my wife shared with all of you her list of what she's thankful for this year. As she told you, it's been a tradition at our house to share these lists every year. It helps keep it all in perspective and can really help crystallize in our minds all the things that we may take for granted on a day to day basis. As Lora said last week, I hope you'll make a list of your own.
  1. I am thankful for my wonderful wife, who after 13 years of marriage still hasn't given up on me. There isn't a person in this world that loves me more or is so much loved in return.


  2. Our country has gone through some very trying times this past year, and I am so very thankful for the unity and togetherness that so many have shown in this period of uncertainty. I am unwavering in my belief that we will rise above all this and come out stronger for it.


  3. This year I have become more spiritually connected — both to my inner self, and to the world around me. I am thankful for the peace this has brought to every aspect of my life.


  4. I am thankful for my extended family, (including the furred members of our household) that make my life that much more joyful each and every day.


  5. I am thankful for my son Stuart — he's been a really good friend and buddy and he's always there to talk to when I need him.


  6. Over the last few years I've gotten so much more healthy and fit thanks mostly to this low carb lifestyle. I've dropped over 20 pounds and have never felt better. I can hardly express my gratitude at having been steered in this direction.


  7. I'm grateful for Lora's review group — many of whom are our personal friends now. Your hard work has been greatly appreciated by us both.


Have a great "low-carb" Thanksgiving, and all my best for you and your family throughout the holidays!

       Richard
___________________________________





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letters

We're highlighting two letters this time as they both relate to Thanksgiving. First, how to deal with stress at the holidays can be tough. Second, a couple of recipes to help when a family favorite dish at Thanksgiving needs to be made low-carb.

        Thanksgiving Stress

Dear Lora,
Every year, my biggest challenge at Thanksgiving is trying to get past it without having a nervous breakdown. You'd think this year the big challenge would be keeping it low carb. But I've managed to plan plenty of low carb dishes for the family members (including me) who are low carbing. I think that part will be fine. But I'm feeling the stress starting to build again this year as I plan for the myriad of guests to arrive.

Happen to have any stress reducing techniques?

Thanks and Happy Turkey Day!

Judy

Dear Judy —

Some of the best stress reducing techniques I've seen have come from Alexandra Ringe, so let me share some of her great suggestions with you:

Stress! Ah, Thanksgiving. What a fabulous holiday — you get to invite your entire family into your home, treat them to a five-course meal made up of foods you cook only once a year, and then excuse yourself from the table to have a nervous breakdown.

Even if you've managed to avoid the Valium on Thanksgiving Day, you know you're in for stress this November, and a lot of it. Here's how to cope:

Thanksgiving Problem #1:

I want to jump out the window.

Mimi Meyers, a therapist at the Ackerman Institute for the Family in New York City, says that you should treat Thanksgiving morning the way you would approach any other high-pressure day — go for a speed walk, chat with a friend on the phone, or do whatever it is that usually helps you cope with anxiety. You might ask, "Who has time for a speed walk when the turkey has to go in the oven?" According to psychologist Carl Pickhardt of Austin, Texas, you don't have time because you've chosen not to have time. In other words, if you're dead set on serving dinner precisely at 2:00 p.m., of course you'll freak out. He suggests that you keep yourself relaxed "by literally relaxing the time frame of preparation" — tell your family that the food will be ready sometime between 2:00 and 4:00.

You'll also help keep yourself serene by doing as much as you can ahead of time and by letting your guests contribute to the meal, which brings us to:

Thanksgiving Problem #2:

I have to invite my new in-laws or my daughter's new boyfriend or some other almost-total stranger, and I don't want them to feel left out.

According to Meyers, one way to help newcomers feel comfortable is to let them bring something if they offer to do so. Whether it's homemade or fresh from the 7-Eleven, it makes that person feel included. Meyers also recommends inviting the newcomer to assist with "an easy part of the preparations." But be sure to take a Zen-like attitude: "If your mother-in-law starts laying out the cheese differently" than you would, she says, do not correct her. Just let it go — what's important is that she feels like she's participating in the meal, not how the hors d'oeuvres are arranged.

As for conversation, keep in mind that your family's old stories and jokes are a complete mystery to your new guest. Meyers proposes that you act as a translator — "They're talking about Uncle Jake who's always the last to leave a party." This is the same Uncle Jake who despises Aunt Martha — proceed to:

Thanksgiving Problem #3:

Aunt Martha and Uncle Jake hate each other's living guts, but we can't have Thanksgiving without them.

Christine Nicholson, a family and couples psychologist in Albuquerque, New Mexico, would disagree — you can have Thanksgiving without them. When you're extending the invitation to Uncle Jake, tell him that Aunt Martha may be there, and if he doesn't want to come, ask if he'd rather see you for Thanksgiving dinner on the Friday after Thanksgiving, or maybe for brunch on the following Sunday. If Uncle Jake and Aunt Martha both decide to join you, there are plenty of things you can do to head off trouble. Although you may be inclined to "lay down the law" before they arrive, Meyers cautions strongly against it. Saying "I want you guys to behave" is asking for a fight — make it something like, "I'm inviting the whole family, and I'm looking forward to a wonderful day."

Pickhardt has another way to reduce tension: add more seats to your table, giving your feuding relatives "enough people so that they can avoid people." Or you can always set out good-looking place cards — with the difficult people strategically separated. Let kids decorate the cards to make it even more festive. You also can distract the grumpy with activities.

Nicholson suggests involving the enemies in separate parts of the preparation — send Aunt Martha to tend the fire and Uncle Jake to fold the napkins. Here's what won't work: getting everybody drunk. If your family has a tendency to squabble, Meyers, Nicholson and Pickhardt all urge you to place as little emphasis as possible on alcohol. Of course, you yourself may need a stiff drink after the pumpkin pie is cut — move along to:

Thanksgiving Problem #4:

You don't want to do it anymore.

After years of sharing your culinary masterwork with the generations, you may be ready to take a break. Unfortunately, if you're the usual Thanksgiving host, it's probably too late to get out of it this year. However, you should make your wishes known this time around. After the dishes are cleared and before anyone goes home, announce that you've enjoyed yourself as chef but that next year you'd "like to do something a little different," as Nicholson puts it. If you're the only one in the family who knows how to operate that miracle of modern machinery known as the oven, Nicholson and Pickhardt favor the potluck as an option to present to your inexperienced relations. If someone volunteers to do the hosting, Meyers advises that you offer to help with the planning. That way the new Thanksgiving Doer won't need to overcome all the obstacles that you did.
___________________________________



Low Carb Chocolates

Happy Holidays from Low Carb Chocolates!      


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Thanks for all your letters, everyone! I get hundreds of letters each week and try to answer as many as I can.

___________________________________

Thanks for reading! Keep your suggestions and questions coming in — we always want to hear from you! Remember, we can't address every request and query, but the ones we hear about the most or offer the greater potential to help others will surely make their way here.

       Lora

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